Name: Pork Chili with Tomatoes
Yield: Makes 12 servings
Ingredients: 3 pounds poblano chilies (about 12 large)*; 7 1/2 pounds pork butt country-style strips, trimmed, cut into 1-inch pieces; 6 tablespoons all purpose flour; 6 tablespoons vegetable oil; 6 cups coarsely chopped onions; 12 large garlic cloves, chopped; 2 tablespoons dried oregano; 2 tablespoons ground cumin; 10 cups chicken stock or canned low-salt chicken broth; 1 28-ounce can diced tomatoes in juice

"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 hot with a great kick from poblano chilies."

Serve the chili with warm corn tortillas, and pass bowls of chopped fresh cilantro, chopped green onions and sour cream for garnishes. This recipe can easily be halved for a smaller crowd.

Recipe notes

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