Recipe - Route 66 Chili

3 pound Trimmed boneless pork
shoulder; cut into 1inch
pieces
All purpose flour
One half cup Olive oil
Three fourths cup Chopped onion
4 Poblano chilies; * chopped
One fourth cup Chopped garlic
1 cn (28oz) minced tomatoes in
juice
2 cn (19oz) enchilada sauce
1 Bottle; (12oz) amber ale
1 cn (7oz) minced 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 One fourth cup olive oil in
heavy large pot over mediumhigh heat. Working in batches, add pork and
brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to
large bowl.

Add remaining One fourth 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, minced tomatoes with their juice, enchilada sauce,
ale, minced 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 cut or sliced up 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 BakeryShoppe Digest by "Kathy Keller" katst@hotmail.com on Feb
04, 1998