Pork Chili With Tomatoes

Serves: 10-15

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
1 (28-ounce) can diced tomatoes in juice

Method

  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.
  3. 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.
  4. 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.
  5. Reduce heat and simmer uncovered until chili thickens and meat is very tender, stirring occasionally, about 2 hours.
  6. Season to taste with salt and pepper.

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