Green Chili with Pork

Ingredients: One half cup olive oil, Two large yellow onions, chopped, about four cups, Eight medium garlic cloves, peeled and chopped, Eight fresh Jalapeno peppers, stemmed and minced, Three carrots, peeled and sliced crosswise into half inch pieces, One and a half tablespoons dried oregano, preferably Mexican; Three pounds boneless pork shoulder, cut into half inch cubes, Five cups of chicken stock or canned chicken broth, Salt to taste, Twenty-eight ounces crushed Italian plum tomatoes, drained; One potato, peeled and grated (about eight ounces), Twelve large Poblano chilies (One and a half pounds approx.), roasted and peeled or twenty-eight ounce can whole roasted mild green chilies, drained.

Preparation: In a large heavy duty casserole or Dutch oven (about five quart) warm the oil over medium heat. Add onions, garlic, Jalapenos, and carrots. Cook, stirring once or twice, for ten minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about twenty minutes. Stir occasionally. Stir in the chicken stock, One teaspoon of salt, crushed tomatoes and the grated potato. Bring to a boil, then lower the heat and cook partially covered, for one and a half hours, stirring occasionally.

Cut the Poblano into half inch strips. Add them to the chili and cook, stirring often, for another thirty to forty-five minutes or until the pork is tender and the chili is thickened to your liking. Taste for correct seasonings and let cook another five 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.