GREEN CHILI WITH PORK

Manhattan Chili Co., NYC

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 T 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

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 tsp of salt, crushed tomatoes and the

grated potato. Bring to a boil, then lower the heat and cook

partially covered, for 1 1/2 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 de-stem chilies.

Serves 6 generously.

KEYWORDS: chili, spicy, hearty, main dish, make ahead, freezes well

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