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Category: Soups & Stuff/Chili
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: "Route 66" Chili
Ingredients:
8 Servings
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3 LB trimmed boneless pork shoulder, cut 1" pieces
All-purpose flour, as needed
1/2 cup olive oil
3/4 cup onion, Chopped
4 poblano chilies, chopped
1/4 cup garlic, Chopped
1 can tomatoes in juice - (28 oz), Diced
2 cans enchilada sauce - (19 oz ea)
1 bottle amber ale - (12 oz)
1 can green chilies - (7 oz), Diced
1 Tbl cumin, Ground
1 Tbl chili powder
Sour cream
green onions, Sliced
Method of Preparation:
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. This recipe yields 8 servings. Source: "Bon Apptit, August 1997" S(Formatted for MC6): "03-24-2001 by Joe Comiskey - " |
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