Pork with Green Chili

This was a winner from some Texas chili cook-off many years ago, published in the Daily Camera by my friend, the food editor. The secret to this recipe is to get freshly roasted green chiles (the ones from Pueblo or Hatch, NM are the best) from a stand at the side of the road in the late summer/early fall. You can control the heat by buying mild or medium roasted chiles and by how many jalapenos you use. For mild, I'd say use mild roasted chiles and maybe one jalapeno. For killer hot use medium roasted chiles and all 4 jalapenos. For medium, somewhere in between or use or the mild roasted chiles and all the jalapenos, or toss a medium chile in with the milds. I wouldn't suggest buying hot roasted chiles as they overwhelm the other flavors and you can control heat better by playing with the jalapenos.

This recipe is very forgiving. You can use more or less of most ingredients, but stay in the spirit of it. Although they may sound unorthodox, don't omit the carrots or potato as they are the secret that makes this chili special with a slight sweetness from the carrots and thickened by the potato.

The original recipe was doubled, so it would be very easy to double all these ingredients and make a big batch (and it would use up that can of tomatoes)

1/8-1/4 cup olive oil

1 large yellow onion, peeled and coarsely chopped (about 2 cups)

4 medium garlic cloves, peeled and minced

3-4 fresh jalapenos, stemmed and minced (If using mild Hatch chiles. Less if using medium...maybe 2). This is always the tough part as it depends on the heat of those particular chiles. I think less is better and will add more toward the end if it's not spicy enough.

2 small carrots, peeled and sliced crosswise into 1/2 inch pieces

3/4 Tb dried oregano (preferably Mexican)

1 1/2 pounds boneless pork shoulder, cut into 1/2 inch cubes (I suggest not cutting all the fat off, as it adds lots of flavor. You can always skim it off later. If the meat came with a bone, throwing the bone in while cooking can add flavor too.)

1 32oz container of chicken stock or canned chicken broth (It can get thick...better to use three 14.5oz cans)

1/2 tsp salt

14 oz canned crushed Italian plum tomatoes, drained (1/2 28oz can)- I kind of prefer chopped or whole, cut up. (I like Muir Glen's fire roasted)

1 small potato (about 4 oz) peeled and grated.

1 quart bag (about 8-10) roasted Hatch green chiles, peeled, stemmed, seeded (easy to do under running water) and roughly chopped. This is all about the chiles, so really try to only make this if you have the fresh/roasted. But if you can't find them, you can use 6 large fresh Poblano chiles (about 3/4 lb) or a 14oz can of whole, roasted mild green chiles, drained.

Flour tortillas

Note:  Wear plastic gloves when working with the chiles...or take out your contacts first if you wear them! Wash hands well afterwards.

In a large large stock pot (heavier the better) or Dutch oven over medium heat, warm the oil. Add the onions, garlic, jalapenos, and carrots and cook, stirring once or twice, for 10 minutes. 

Stir in the oregano and the pork cubes and cook, stirring occasionally, until the meat has lost all pink color, about 15-20 minutes (lower heat if it starts to brown too much). 

Stir in the chicken stock, salt, the tomatoes and the grated potato. Bring to a boil, lower the heat, covered and cook, stirring occasionally for 1 1/2 hours (or less...I can never wait that long). 

Cut the chilies into ~1/2 inch pieces. Add them to the chili and cook, stirring often, for another 30-45 minutes or until pork is tender and chili thickened to your liking. Taste, correct seasoning, and simmer for another 5 minutes. 

Serve with warm flour tortillas (I butter them, not traditional, but very tasty with the chili).

Makes about 6 servings.