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Route 66 Chili

Source of Recipe

North Coast Brewing Company, Fort Bragg


List of Ingredients

3 lbs. 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 can diced tomatoes in juice (28-oz.)
2 cans enchilada sauce (19-oz.)
1 bottle amber ale (12-oz.)
1 can diced green chilies (7-oz.)
1 Tbsp ground cumin
1 Tbsp chili powder
Sour cream
Sliced green onions


Recipe

Dredge pork in flour to coat; shake off excess. Heat 1/4 cup olive oil in a 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 a large bowl. Add remaining 1/4 cup olive oil to same pot. Add onion and saute until translucent, about 4 minutes. Add poblano chilies and garlic and saute 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 one hour. Serve chili with sour cream and sliced green onions. Makes 8 servings.