(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.