1/8 - 1/4 cup olive oil
1 large yellow onion, peeled and coarsely chopped (about 2 cups)
4 medium garlic cloves, peeled and minced
4 fresh jalapenos, stemmed and minced
2 small carrots, peeled and sliced crosswise into 1/2 inch pieces
3/4 Tb dried oregano (preferably Mexican)
1 1/2 pounds boneless pork shoulder, cut into 1/2 inch cubes
2 1/2 cups chicken stock or canned chicken broth
1/2 tsp salt
14 oz canned crushed Italian plum tomatoes, drained (1/2 28oz can)- other canned tomatoes will do.
1 small potato (about 4 oz) peeled and grated
6 large fresh Poblano chilies (about 3/4 lb) or a 14oz can of whole, roasted mild green chilies, drained
Flour tortillas

In a large flameproof casserole or Dutch oven over medium heat, warm the oil. Add the onions, garlic, jalapenos, and carrots and cook, stirring once or twice, for 10 minutes. Stir in the oregano and the pork cubes and cook, stirring occasionally, until the meat has lost all pink color, about 20 minutes. Stir in the chicken stock, salt, the tomatoes and the grated potato. Bring to a boil, lower the heat, partially covered and cook, stirring occasionally for 1 1/2 hours. Cut the chilies into 1/2 inch strips. Add them to the chili and cook, stirring often, for another 30-45 minutes or until pork is tender and chili thickened to your liking. Taste, correct seasoning, and simmer for another 5 minutes. Serve with warm flour tortillas.

Makes about 6 servings.