Pork Chili with Tomatoes Recipe

  • 3 pounds poblano chilies (about 12 large)
  • 7 1/2 pounds pork butt country-style strips, trimmed, cut into 1-inch pieces
  • 6 tablespoons all purpose flour
  • 6 tablespoons vegetable oil
  • 6 cups coarsely chopped onions
  • 12 large garlic cloves, chopped
  • 2 tablespoons dried oregano
  • 2 tablespoons ground cumin
  • 10 cups chicken stock or canned low-salt chicken broth
  • 1 28-ounce can diced tomatoes in juice
  1. Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed chilies. Cut into 1-inch pieces.
  2. Place pork in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 4 tablespoons oil in heavy large wide pot over high heat. Working in batches and adding more oil as needed, cook pork until brown on all sides, about 6 minutes per batch. Using slotted spoon, transfer pork to large bowl.
  3. Reduce heat to medium. Add onions to same pot and stir until tender, about 6 minutes. Add garlic, oregano and cumin; stir 2 minutes. Return pork and any accumulated juices to pot; add stock, chilies and tomatoes with juices and bring to boil. Reduce heat and simmer uncovered until chili thickens and meat is very tender, stirring occasionally, about 2 hours. Season to taste with salt and pepper.
  4. Fresh green chilies, often called pasillas, are available at Latin American markets.