- 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
- 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.
- 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.
- 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.
- Fresh green chilies, often called pasillas, are available at Latin American markets.