"route 66" chili

Categories
None
Yield
1 Servings
MeasureIngredient
3 pounds Trimmed boneless pork shoulder; cut into 1-inch pieces
  All purpose flour
½ cup Olive oil
¾ cup Chopped onion
Poblano chilies; * chopped
¼ cup Chopped garlic
1 can (28-oz) diced tomatoes in juice
2 cans (19-oz) enchilada sauce
Bottle; (12-oz) amber ale
1 can (7-oz) diced green chilies
1 tablespoon Ground cumin
1 tablespoon Chili powder
  Sour cream
  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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