45 lines
1.8 KiB
Plaintext
45 lines
1.8 KiB
Plaintext
|
||
Manhattan Chili Co., NYC
|
||
|
||
|
||
GREEN CHILI WITH PORK
|
||
|
||
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
|
||
|
||
|