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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 hot with a great kick from poblano chilies. Serve the chili with warm corn tortillas, and pass bowls of chopped fresh cilantro, chopped green onions and sour cream for garnishes. This recipe can easily be halved for a smaller crowd. Ingredients:
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 |
Directions:
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.
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