Recipe: Route 66 Chili
For 1 Persons
Category: None
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
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
04, 1998
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