|3 pounds||Trimmed boneless pork shoulder; cut into 1-inch pieces|
|All purpose flour|
|½ cup||Olive oil|
|¾ cup||Chopped onion|
|4||Poblano chilies; * chopped|
|¼ cup||Chopped garlic|
|1 can||(28-oz) diced tomatoes in juice|
|2 cans||(19-oz) enchilada sauce|
|1||Bottle; (12-oz) amber ale|
|1 can||(7-oz) diced green chilies|
|1 tablespoon||Ground cumin|
|1 tablespoon||Chili powder|
|Sliced green onions|
Dredge pork in flour to coat; shake off excess. Heat ¼ cup olive oil in heavy large pot over medium-high heat. Working in batches, add pork and brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to large bowl.
Add remaining ¼ cup olive oil to same pot. Add onion and sauté until translucent, about 4 minutes. Add poblano chilies and garlic and sauté 2 minutes. Mix in pork, diced tomatoes with their juice, enchilada sauce, ale, diced green chilies, cumin and chili powder. Simmer until meat is tender and chili thickens slightly, stirring occasionally, about 1 hour.
Serve chili with sour cream and sliced green onions.
*Fresh green chilies, often called pasillas; available at Latin American market and some supermarkets.
North Coast Brewing Co. Fort Bragg, CA Bon Appetit August, 1997 Posted to Bakery-Shoppe Digest by "Kathy Keller" <katst@...> on Feb 04, 1998
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