Servings
1
Ingredients
- 3 pounds Trimmed boneless pork shoulder; cut into 1-inch pieces
- 1/2 cup Olive oil
- 3/4 cup Chopped onion
- 4 Poblano chilies; * chopped
- 1/4 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
Directions
- Dredge pork in flour to coat; shake off excess.
- Heat 1/4 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 1/4 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”