Green Chili with Pork

• 1/2 cup olive oil
• 2 large onions yellow,
• 8 medium garlic cloves peeled and chopped
• 8 each jalapeno pepper fresh, stemmed and minced
• 3 each carrots and, sliced crosswise into 1/2" pieces
• 1 1/2 tablespoons oregano mexican
• 3 pounds pork shoulder boneless, cut into 1/2" cubes
• 5 cups chicken broth or canned broth
• 1 x salt
• 28 ounces italian plum (roma) tomatoes crushed, drained
• 1 each potatoes peeled and grated
• 12 each poblano peppers roasted and peeled *or* 28 oz can whole roasted mild
• 1 x green chili peppers drained

1. In a large heavy duty casserole or Dutch oven (about 5 qt.)
2. warm the oil over medium heat.
3. Add onions, garlic, Jalapenos, and carrots.
4. Cook, stirring once or twice, for 10 minutes.
5. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes.
6. Stir occasionally.
7. Stir in the chicken stock, 1 teaspoon of salt, crushed tomatoes and the grated potato.
8. Bring to a boil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally.
9. Cut the Poblano into 1/2 inch strips.
10. 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.
11. Taste for correct seasonings and let cook another 5 minutes.
12. Serve hot.
13. NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred.
14. Wrap chilies in a paper bag after you roast them.
15. When cool, rinse under cold running water, rubbing off the burned skin.
16. Pat dry and de-stem chilies.

olive oil, onions, garlic, jalapeno pepper, carrots, oregano mexican, pork shoulder, chicken broth, salt, italian plum, potatoes, peppers, green chili peppers

Taken from recipeland.com/recipe/v/green-chili-pork-43199 (may not work)