Green Chili with Pork
| Yield: | 6 Servings |
| Categories: | Chili |
| 1/2 | c | Olive oil |
| 2 | Large yellow onions, | |
| Chopped, about 4 cups | ||
| 8 | Medium garlic cloves, | |
| Peeled and chopped | ||
| 8 | Fresh Jalapeno peppers, | |
| Stemmed and minced | ||
| 3 | Carrots, peeled and sliced | |
| Crosswise into 1/2" pieces | ||
| 1 1/2 | tb | Dried oregano, |
| Preferably Mexican | ||
| 3 | lb | Boneless pork shoulder, |
| Cut into 1/2" cubes | ||
| 5 | c | Chicken stock or |
| Canned broth | ||
| Salt | ||
| 28 | oz | Crushed Italian plum |
| Tomatoes, drained | ||
| 1 | Potato, peeled and grated | |
| (1= 8 oz) | ||
| 12 | Large Poblano chilies | |
| (1 1/2 lb), | ||
| Roasted and peeled | ||
| *OR* | ||
| 28 | oz | Can whole roasted mild |
| Green chilies, drained |
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