---------- Recipe via Meal-Master (tm) v8.01
       Title: Green Chili with Pork
  Categories: Mexican, Pork/ham, Chili
       Yield: 6 servings
 	1/2 c  Olive oil			   5 c	Chicken stock or canned
       4 c  Onions, chopped, yellow            28 oz Tomatoes, italian plum,
       8 x  Garlic cloves, chopped              8 x  Jalapeno peppers,
       1 x  Potato, peeled and grated           1 x  Fresh stemmed and minced
      12 x  Poblano chilies (1 1/2 lb),         3 x  Carrots, sliced crosswise,
       1 x  1/2 pieces                        28 oz Green chilies,
   1 1/2 tb Oregano, dried                      3 lb Pork,boneless shoulder,
       1 x  1/2 cubes                     
   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.