45 lines
1.8 KiB
Plaintext
45 lines
1.8 KiB
Plaintext
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Manhattan Chili Co., NYC
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GREEN CHILI WITH PORK
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1/2 C olive oil
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2 large yellow onions, chopped, about 4 cups
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8 medium garlic cloves, peeled and chopped
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8 fresh Jalapeno peppers, stemmed and minced
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3 carrots, peeled and sliced crosswise into 1/2" pieces
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1 1/2 T dried oregano, preferably Mexican
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3 lb boneless pork shoulder, cut into 1/2" cubes
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5 C chicken stock or canned broth
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salt
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28 oz crushed Italian plum tomatoes, drained
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1 potato, peeled and grated (1= 8 oz)
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12 large Poblano chilies (1 1/2 lb), roasted and peeled *OR*
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28 oz can whole roasted mild green chilies, drained
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In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the
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oil over medium heat. Add onions, garlic, Jalapenos, and carrots.
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Cook,stirring once or twice, for 10 minutes. Stir in oregano and
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pork cubes and cook until pork has lost its pink color, about 20
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minutes. Stir occasionally.
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Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the
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grated potato. Bring to a boil, then lower the heat and cook
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partially covered, for 1 1/2 hours, stirring occasionally.
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Cut the Poblano into 1/2" strips. Add them to the chili and cook ,
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stirring often, for another 30 to 45 minutes or until the pork is
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tender and the chili is thickened to your liking. Taste for correct
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seasonings and let cook another 5 minutes. Serve hot.
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NOTE: To roast Poblanos, stick them on a serving fork and turn over a
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gas burner until thoroughly charred. Wrap chilies in a paper bag
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after you roast them. When cool, rinse under cold running water,
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rubbing off the burned skin. Pat dry and de-stem chilies.
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Serves 6 generously.
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KEYWORDS: chili, spicy, hearty, main dish, make ahead, freezes well
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