Recipe By : CIA
Serving Size: 10
Categories : Pork Dishes
2 tablespoons vegetable oil
3 pounds boneless lean pork -- cut in 1/2" cubes
2 large onions -- diced
5 cloves garlic -- minced
4 cups chicken stock
1/4 cup tomato puree
3 to 9 poblano chilis, roasted, seeded & peeled -- cut in 1/2" pieces
1 tablespoon ground cumin
2 teaspoons ground Mexican oregano
2 tablespoons mild chili powder
2 whole jalapeno chili pepper -- seeded and minced
2 tablespoons green Tabasco sauce
1 teaspoon white vinegar
2 teaspoons salt
6 red potatoes -- cut in 1/2" pieces
Heat the 2 tablespoons vegetable oil in a large saute pan over medium heat. Add the pork and saute until gray. Remove from the pan and place in a 4 qt. heavy saucepan. Saute the onions and garlic in the same pan, using a little more oil if needed. Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano, and chili powder. Bring the mixture to a boil; reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally. Add the jalapenos, Tabasco, vinegar, salt, and potatoes. Cook, covered, at a simmer for about 20 minutes, or until the potatoes are tender. Serve in bowls, accompanied with warm flour tortillas and grated Monterey jack cheese.
Serving Size: 10
Categories : Pork Dishes
2 tablespoons vegetable oil
3 pounds boneless lean pork -- cut in 1/2" cubes
2 large onions -- diced
5 cloves garlic -- minced
4 cups chicken stock
1/4 cup tomato puree
3 to 9 poblano chilis, roasted, seeded & peeled -- cut in 1/2" pieces
1 tablespoon ground cumin
2 teaspoons ground Mexican oregano
2 tablespoons mild chili powder
2 whole jalapeno chili pepper -- seeded and minced
2 tablespoons green Tabasco sauce
1 teaspoon white vinegar
2 teaspoons salt
6 red potatoes -- cut in 1/2" pieces
Heat the 2 tablespoons vegetable oil in a large saute pan over medium heat. Add the pork and saute until gray. Remove from the pan and place in a 4 qt. heavy saucepan. Saute the onions and garlic in the same pan, using a little more oil if needed. Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano, and chili powder. Bring the mixture to a boil; reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally. Add the jalapenos, Tabasco, vinegar, salt, and potatoes. Cook, covered, at a simmer for about 20 minutes, or until the potatoes are tender. Serve in bowls, accompanied with warm flour tortillas and grated Monterey jack cheese.