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Receta Pork Chili With Tomatoes

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Raciónes: 12

Ingredientes

Cost per serving $2.73 view details
  • 3 lb poblano chilies - (abt 12 large) see * Note
  • 7 1/2 lb pork butt country-style strips trimmed, and
  •     cut into 1" pcs
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 6 Tbsp. all-purpose flour
  • 6 Tbsp. vegetable oil
  • 6 c. coarsely-minced onions
  • 12 lrg garlic cloves minced
  • 2 Tbsp. dry oregano
  • 2 Tbsp. grnd cumin
  • 10 c. chicken stock
  •     (or possibly canned low-salt chicken broth)
  • 1 can diced tomatoes in juice - (28 ounce)

Direcciones

  1. * Note: Fresh green chilies, often called pasillas, are available at Latin American markets.
  2. Char chilies over gas flame or possibly in broiler till blackened on all sides. Enclose in paper bag; let stand 10 min. Peel and seed chilies. Cut into 1-inch pcs.
  3. Place pork in large bowl. Sprinkle with salt and pepper. Add in flour and toss to coat. Heat 4 Tbsp. oil in heavy large wide pot over high heat. Working in batches and adding more oil as needed, cook pork till brown on all sides, about 6 min per batch. Using slotted spoon, transfer pork to large bowl.
  4. Reduce heat to medium. Add in onions to same pot and stir till tender, about 6 min. Add in garlic, oregano and cumin; stir 2 min. Return pork and any accumulated juices to pot; add in stock, chilies and tomatoes with juices and bring to boil. Reduce heat and simmer uncovered till chili thickens and meat is very tender, stirring occasionally, about 2 hrs. Season to taste with salt and pepper.
  5. This recipe yields 12 servings.
  6. Comments: "A good newspaper review of the Cosmos Cafe in Houston convinced me to try out the restaurant and particularly the owners award-winning green chili," says Janice E. Bryant of Humble, Texas. "It was everything chili should be - hearty and warm with a great kick from poblano chilies."
  7. Serve the chili with hot corn tortillas, and pass bowls of minced fresh cilantro, minced green onions and lowfat sour cream for garnishes.
  8. This recipe can easily be halved for a smaller crowd.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 417g
Recipe makes 12 servings
Calories 351  
Calories from Fat 164 47%
Total Fat 18.34g 23%
Saturated Fat 4.46g 18%
Trans Fat 0.25g  
Cholesterol 116mg 39%
Sodium 461mg 19%
Potassium 871mg 25%
Total Carbs 5.17g 1%
Dietary Fiber 1.4g 5%
Sugars 0.43g 0%
Protein 38.84g 62%
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