Recipe - Green Chili With Pork

One half cup 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 cut or sliced up
Crosswise into 1/2" pieces
1 One half tablespoon Dried oregano,
Preferably Mexican
3 pound Boneless pork shoulder,
Cut into 1/2" cubes
5 cup Chicken stock or
Canned broth
Salt
28 ounce Crushed Italian plum
Tomatoes, drained
1 Potato, peeled and grated
(1= 8 oz)
12 Large Poblano chilies
(1 One half lb),
Roasted and peeled
*OR*
28 ounce Can whole roasted mild
Green chilies, drained

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the
oil over medium heat. Add onions, garlic, Jalapenos, and carrots.
Cook,stirring once or twice, for 10 minutes. Stir in oregano and
pork cubes and cook until pork has lost its pink color, about 20
minutes. Stir occasionally.

Stir in the chicken stock, 1 teaspoon of salt, crushed tomatoes and the
grated potato. Bring to a boil, then lower the heat and cook
partially covered, for 1 One half hours, stirring occasionally.

Cut the Poblano into 1/2" strips. Add them to the chili and cook ,
stirring often, for another 30 to 45 minutes or until the pork is
tender and the chili is thickened to your liking. Taste for correct
seasonings and let cook another 5 minutes. Serve hot.

NOTE: To roast Poblanos, stick them on a serving fork and turn over a
gas burner until thoroughly charred. Wrap chilies in a paper bag
after you roast them. When cool, rinse under cold running water,
rubbing off the burned skin. Pat dry and destem chilies.

These recipes were posted to the fidonet COOKING echo by Wesley Pitts
in August 1993, and edited for Mealmaster import by David Harmon.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip