Pork Chili With Tomatoes - Cosmos Cafe, Houston, Tx |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 12 |
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From Bon Appetit, January 2000. Ingredients:
3 lbs fresh poblano chiles (about 12 large) |
7 1/2 lbs pork butt, country-style strips trimmed and cut into 1-inch pieces |
6 tablespoons 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 10 cups canned low sodium chicken broth |
1 (28 ounce) can diced tomatoes with 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 T 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.
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