| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
|
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Trimmed boneless pork shoulder; cut into 1-inch pieces |
|
|
All purpose flour |
| 1/2 |
c |
Olive oil |
| 3/4 |
c |
Chopped onion |
| 4 |
|
Poblano chilies; * chopped |
| 1/4 |
c |
Chopped garlic |
| 1 |
cn |
(28-oz) diced tomatoes in juice |
| 2 |
cn |
(19-oz) enchilada sauce |
| 1 |
|
Bottle; (12-oz) amber ale |
| 1 |
cn |
(7-oz) diced green chilies |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Chili powder |
|
|
Sour cream |
|
|
Sliced green onions |
INSTRUCTIONS
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 saut© until
translucent, about 4 minutes. Add poblano chilies and garlic and saut© 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@hotmail.com> on Feb
04, 1998
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