Ingredients
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1 lb boneless pork shoulder, trimmed of fat and cut into 3/4 inch cubes
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1 (28 ounce) can tomatoes
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1 1/2 cups celery, thinly sliced
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1 teaspoon dry oregano
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1/2 teaspoon rubbed sage
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2 anaheim chilies
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2 poblano peppers, seeded and chopped (3 to 4 oz. total)
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4 cups cooked rice
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fresh cilantro stem
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2 medium onions, chopped
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1 large green bell pepper (about 8 oz)
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2 dried bay leaves
Instructions
- Place pork in a wide nonstick frying pan.
- Drain about 1/2 cup liquid from tomatoes into pan. Bring to a boil over high heat; then reduce heat, cover, and simmer for 30 minutes.
- Uncover pan; add onions, celery, oregano, and sage.
- Cook over high heat, stirring often, until liquid has evaporated and drippings are browned (8 to 10 minutes).
- Add bay leaves. Cut up tomatoes then add tomatoes and their remaining liquid and stir to scrape browned bits free.
- Reduce heat, cover, and simmer for 30 more minutes.
- Stir in bell pepper and chilies; cover and continue to cook stirring occasionally until pork is very tender when pierced (about 15 more minutes).
- If chili is too thin, uncover and simmer until it's as thick as you like.
- Skim and discard fat, if necessary.
- To serve, spoon chili over rice and garnish with cilantro sprigs.