Pork Chili with Tomatoes Recipe

Name: Pork Chili with Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Char chilies over gas flame or in broiler until blackened on all sides.
2
Enclose in paper bag; let stand 10 minutes.
3
Peel and seed chilies.
4
Cut into 1-inch pieces.
5
Place pork in large bowl.
6
Sprinkle with salt and pepper.
7
Add flour and toss to coat.
8
Heat 4 tablespoons oil in heavy large wide pot over high heat.
9
Working in batches and adding more oil as needed, cook pork until brown on all sides, about 6 minutes per batch.
10
Using slotted spoon, transfer pork to large bowl.
11
Reduce heat to medium.
12
Add onions to same pot and stir until tender, about 6 minutes.
13
Add garlic, oregano and cumin; stir 2 minutes.
14
Return pork and any accumulated juices to pot; add stock, chilies and tomatoes with juices and bring to boil.
15
Reduce heat and simmer uncovered until chili thickens and meat is very tender, stirring occasionally, about 2 hours.
16
Season to taste with salt and pepper.
17
*Fresh green chilies, often called pasillas, are available at Latin American markets.

3973

kcal

Calories

168

Fat

158

Carbs

442

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Pork Chili with Tomatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Chili with Tomatoes

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