The Pioneer Woman Tasty Kitchen
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Green Chili with Pork

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Level: Intermediate

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Description

Who says chili has to be red! This one will surely warm you up on a cold day!

Ingredients

  • ¼ cups Olive Oil
  • 2 whole Yellow Onions
  • 8 whole Garlic Cloves, Peeled And Minced
  • 8 whole Jalapeno Peppers, Stemmed And Minced
  • 3 whole Carrots, Peeled And Sliced Crosswise Into 1/2" Pieces
  • 1-½ Tablespoon Oregano
  • 3 pounds Boneless Pork Loin, Cut Into 1/2" Cubes
  • 5 cups Chicken Stock, Homemade Or Canned
  • 28 ounces, weight Canned Plum Tomatoes, Crushed And Well Drained
  • 1 whole Potato, About 8 Oz, Peeled And Grated
  • 12 whole Poblano Peppers, Roasted And Peeled
  • Salt To Taste

Preparation

(Roast poblano peppers by turning them on an open flame of a gas burner or grill until charred. Wrap the chilies in a paper bag. When cool, peel charred skin from the peppers. Stem and seed the peppers, and slice or chop.)

In a 5-quart heavy stock pot, warm the oil. Add the onions, garlic, jalapenos and carrots and cook, stirring once or twice, for 10 minutes. Stir in oregano and the pork cubes and cook, stirring occasionally, until the meat has lost all pink color, about 20 minutes.

Stir in the chicken stock, salt, tomatoes, and the grated potato. Bring to a boil, lower the heat, partially cover, and cook, stirring occasionally, for 1 1/2 hours.

Cut the poblanos into 1/2″ strips. Add them to the chili and cook, stirring often, for another 30 to 45 minutes, or until the pork is tender and the chili has thickened to your liking.

Serve topped with sour cream. Warm crusty garlic bread goes well with this soup, too.

3 Comments

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hernjend on 10.24.2009

Thanks so much for a great recipe! I had bought a 10lb pork loin a couple weeks ago because it was really cheap but had no idea what I was going to do with it. I made Ree’s Spicy Shredded Pork with about 3lbs of it, and used the leftover pork (about 1.5 lbs) in this soup. Yum!

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peanutsmom on 10.22.2009

This soup was fabulous! My entire family loved it. I did dice the poblanos rather than leave them in strips so they wouldn’t be as noticable to my kids, and I also added a bit of cumin. This will definitely make it into the winter recipe rotation.

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LegalCook on 10.20.2009

Great soup! I think the only thing I may do differently next time is to give the roasted, skinless poblano peppers a few quick pulses in the food processor. It would make the peppers integrate better into the soup than leaving them in strips.

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