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Add a photoServings: 12
Ingredients
- 3 lb poblano chilies - (abt 12 large) see * Note
- 7Â 1/2 lb pork butt country-style strips trimmed, and
- Â Â cut into 1" pcs
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 Tbsp. all-purpose flour
- 6 Tbsp. vegetable oil
- 6 c. coarsely-minced onions
- 12 lrg garlic cloves minced
- 2 Tbsp. dry oregano
- 2 Tbsp. grnd cumin
- 10 c. chicken stock
- Â Â (or possibly canned low-salt chicken broth)
- 1 can diced tomatoes in juice - (28 ounce)
Directions
- * Note: Fresh green chilies, often called pasillas, are available at Latin American markets.
- Char chilies over gas flame or possibly in broiler till blackened on all sides. Enclose in paper bag; let stand 10 min. Peel and seed chilies. Cut into 1-inch pcs.
- Place pork in large bowl. Sprinkle with salt and pepper. Add in flour and toss to coat. Heat 4 Tbsp. oil in heavy large wide pot over high heat. Working in batches and adding more oil as needed, cook pork till brown on all sides, about 6 min per batch. Using slotted spoon, transfer pork to large bowl.
- Reduce heat to medium. Add in onions to same pot and stir till tender, about 6 min. Add in garlic, oregano and cumin; stir 2 min. Return pork and any accumulated juices to pot; add in stock, chilies and tomatoes with juices and bring to boil. Reduce heat and simmer uncovered till chili thickens and meat is very tender, stirring occasionally, about 2 hrs. Season to taste with salt and pepper.
- This recipe yields 12 servings.
- Comments: "A good newspaper review of the Cosmos Cafe in Houston convinced me to try out the restaurant and particularly the owners award-winning green chili," says Janice E. Bryant of Humble, Texas. "It was everything chili should be - hearty and warm with a great kick from poblano chilies."
- Serve the chili with hot corn tortillas, and pass bowls of minced fresh cilantro, minced green onions and lowfat sour cream for garnishes.
- This recipe can easily be halved for a smaller crowd.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 12 servings | |
| Calories 351 | |
| Calories from Fat 164 | 47% |
| Total Fat 18.34g | 23% |
| Saturated Fat 4.46g | 18% |
| Trans Fat 0.25g | |
| Cholesterol 116mg | 39% |
| Sodium 461mg | 19% |
| Potassium 871mg | 25% |
| Total Carbs 5.17g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.43g | 0% |
| Protein 38.84g | 62% |
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