Email to Jeannie Pittman      

PORK CHILI WITH TOMATOES

Source of Recipe

VicMc


List of Ingredients

3 lb pablano chilis
7 1/2 lb pork butt country style strips, trimmed & cut into 1-inch pieces
6 Tbsp all-purpose flour
6 Tbsp vegetable oil
6 C onions, coarsely chopped
12 lg cloves garlic, chopped
2 Tbsp ground cumin
10 C chicken stock
1 (28-oz) can diced tomatoes with juice


Recipe

Char chilies until blackened, enclose in a paper bag for 10 minutes; peel & seed. Cut into 1-inch pieces.
In a lg bowl, sprinkle pork with salt & pepper, toss with flour to coat.
Heat 4 Tbsp oil in heavy skillet over high heat. Working in batches and adding more oil as needed, brown pork on all sides. Drain & transfer to large bowl.
Reduce heat to medium. Add onions to skillet & saute until transparent; add garlic, oregano, cumin and cook for 2 minutes. Return pork and any juices to skillet. Add stock, chilis & tomatoes; brin to a boil. Reduce heat and simmer uncovered until chili thickens and meat is tender. About 2 hours. Season to taste.
YUMMMY over homemade burritoes!!