Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 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