INGREDIENTS

INSTRUCTIONS

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the
oil over medium heat.  Add onions, garlic, Jalapenos, and carrots.
Cook,stirring once or twice, for 10 minutes.  Stir in oregano and pork
cubes and cook until pork has lost its pink color, about 20 minutes.
Stir occasionally.  Stir in the chicken stock, 1 ts of salt, crushed
tomatoes and the  grated potato.  Bring to a boil, then lower the heat
and cook  partially covered, for 1 1/2 hours, stirring occasionally.
Cut the Poblano 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 is thickened to your liking.  Taste for correct
seasonings and let cook another 5 minutes.  Serve hot.  NOTE: To roast
Poblanos, stick them on a serving fork and turn over a  gas burner
until thoroughly charred.  Wrap chilies in a paper bag  after you roast
them.  When cool, rinse under cold running water,  rubbing off the
burned skin.  Pat dry and de-stem chilies.  These recipes were posted
to the fidonet COOKING echo by Wesley Pitts  in August 1993, and edited
for Meal-master import by David Harmon.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip

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