Green Pork Chili With Kale (Salt Free If Desired) by bivs99

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Green Pork Chili With Kale (Salt Free If Desired)
Submitted by bivs99 on January 22, 2005 at 4:17 pm

DESCRIPTION
Green Pork Chili with Kale (salt-free if desired)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This recipe was inspired by "Green Pork Chili with Kale and Hominy" in Simply Stews by Susan Wyler. (I have made major departures from the original, including leaving out the hominy.)

This chili is medium spicy. If you want it milder, substitute a milder pepper, such as Anaheims or banana peppers, for part of the poblanos.

This dish is very brothy, almost like a soup. Serve with cornbread or tortillas to soak up the delicious juices.

Serves 8

2 tablespoons olive oil
4 lb. pork butt, in one piece
2 large (Spanish) onions, coarsely chopped
8-10 cloves garlic, minced
3 lb. poblano peppers (or a mixture of poblanos and Anaheims), roasted [see instructions]
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon potassium chloride salt substitute (optional)
2 tablespoons cider vinegar
1 cup chicken broth
1 bunch kale, tough stem ends removed, coarsely shredded

Note: Wear rubber gloves while handling the peppers or you'll be sorry!!

Cut the peppers in half lengthwise and place, cut side down, on a baking sheet lined with heavy-duty foil. Place under the broiler, as close to the heat as possible, and broil until the skin of the peppers is mostly (but not completely) blackened. Remove and place peppers in a paper bag to steam for 10-15 minutes (this makes the skin easier to remove).

When cool enough to handle, remove the stem and seed pod from each pepper and peel off the skin. Place the roasted pepper flesh in a bowl.

Heat the olive oil in the pressure cooker and brown the pork butt on all sides over high heat. Remove and set aside. In the same oil, saute the onion until softened. Add the garlic and cook briefly until fragrant.

Add all the other ingredients except the meat. Stir to distribute evenly. (If you have trouble fitting all the kale into the pot, add a bit at a time and heat, stirring, until it has shrunk a bit, then add some more kale. Proceed until all the kale is in the pot.)

Cut the meat into about 8 large chunks and place into the pot, along with the bone.

Lock the lid on, turn the heat up to high and bring up to high pressure. Cook at high pressure for 40 minutes. Release the pressure by either quick-release or natural method.

Remove the meat and bones. Discard any large chunks of fat you find. Shred the meat with two forks and return to the pot. Serve with cornbread, tortillas or rice.

Use a large, ovenproof Dutch oven with a heavy lid. Preheat your oven to 325 degrees.

Proceed as with the pressure cooker recipe, but add 3 cups of water in addition to the chicken broth. When all the ingredients have been added, bring to a boil, cover the pan and place in the oven. Bake for 2 hours.

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