PORK CHILI WITH TOMATOES - COSMOS CAFE, HOUSTON, TX

Pork Chili With Tomatoes - Cosmos Cafe, Houston, Tx image

Provided by swissms

Categories Pork

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 10

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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

Steps:

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.
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.
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.

Nutrition Facts : Calories 882.5, Fat 54.4, SaturatedFat 17, Cholesterol 193.1, Sodium 615.3, Carbohydrate 35, Fiber 4.2, Sugar 14.9, Protein 62.6