|
Post by Jay on Aug 15, 2003 9:26:27 GMT -6
ROUTE 66" CHILI 3 pounds trimmed boneless pork shoulder, cut into 1-inch pieces All purpose flour 1/2 cup olive oil 3/4 cup chopped onion 4 poblano chilies, chopped 1/4 cup chopped garlic 1 28-ounce can diced tomatoes in juice 2 19-ounce cans enchilada sauce 1 12-ounce bottle amber ale 1 7-ounce can 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 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. Makes 8 servings. Jay
|
|