Green Chili with Pork
Heat:1/4 cup olive oil in heavy dutch casserole. Add and cook for ten minutes:
- 2 large yellow onions, chopped
- 8 medium garlic cloves, peeled and minced
- 8 fresh jalapeƱos, stemmed and minced [I admit, I use 4 and it's still HOT]
- 3 carrots, peeled and sliced crosswise into 1/2 inch pieces
- 1 and 1/2 tabelspoon dried oregano
- 2 - 3 pounds boneless pork shoulder , cut into 1/2 inch cubes
- 5 cups chicken stock
- 1 teaspoon salt
- 1 can [28 ounces] Italian plum tomatoes, crushed and well drained
- 1 potato [about 8 ounces], peeled and grated
- 1 can [27 ounces] whole roasted green chiles, drained







