*  Exported from  MasterCook II  *
                           GREEN CHILI WITH PORK
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chili                            Wp
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  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 sliced
                         Crosswise into 1/2 pieces
    1 1/2  tablespoons   Dried oregano
                         Preferably Mexican
    3      pounds        Boneless pork shoulder
                         Cut into 1/2 cubes
    5      cups          Chicken stock or
                         Canned broth
   28      ounces        Crushed Italian plum
                         Tomatoes -- drained
    1                    Potato -- peeled and grated
                         (1= 8 oz)
   12                    Large Poblano chilies
                         (1 1/2 lb)
                         Roasted and peeled
   28      ounces        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 
  Stir in the chicken stock, 1 ts 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.
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