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1. Grill Poblano and Caribbean peppers over an
open flame, rotating until outer skin is black
on all sides.
2. Remove peppers from flame and wrap in foil
so that peppers can steam for 15 minutes.
3. Once the peppers have steamed peel the skin
off all the peppers, remove the seeds and dice.
4. Salt and pepper the cubed pork.
5. In a Dutch Oven heat 2 TBSP EVOO over MED-HI
heat and proceed to brown the pork in batches
ensuring not to crowd the pan. Set browned pork
aside in a bowl.
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6. Add onions to the pan and cook until
translucent.
7. Add Jalapenos, peppers, cumin, oregano and
garlic and cook for 1 Minute. Use Vinegar to
deglaze the pan removing the brown pieces off
the bottom of the pan..
8. Add all the Salsa Verde, Tomatoes, Chicken
Stock, and Browned Pork.
9. Bring to a boil, then reduce heat, cover and
simmer for 2 hours.
10. If the chili is too thin Corn Starch can be
used as a thickening agent, 1 TBSP mixed with
1 cup liquid from the chili to form a slurry,
then add to chili and heat until desired
thickness is obtained
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