Thursday, April 12, 2007

Route 66 Chili

submitted by Lindsay Young

serves 8

*I make this for gameday or on New Year's, and it's
always a hit.

3 lbs. trimmed boneless pork, cut into 1" pieces
all purpose flour
1/2 c. olive oil
3/4 c. chopped onion
4 poblano chiles, chopped (optional)
1/4 c. chopped garlic
1-28oz. can diced tomatoes in juice
2-19 oz. cans enchilada sauce (red or green - I use
one of each)
1-12 oz. bottle amber ale (your choice...Fat Tire or
Michelob Amber Bock both work well)
1-7 oz. can diced green chiles
1 T. cumin
1 T. chili powder
sour cream, for garnish
sliced green onions, for garnish

Dredge pork in flour to coat; shake off excess. Heat
1/4 c. olive oil in heavy large pot over medium/high
heat. Working in batches, add pork and brown on all
sides, about 8 minutes. using a slotted spoon,
transfer to a bowl.

Add remaining olive oil to the same pot. Add onion
and saute until translucent, about 4 minutes. Add
poblano chiles and garlic and saute for 2 minutes.
Mix in everything else (but the garnish). Simmer
until the meat is tender and chili thickens slightly,
stirring occasionally, about 1 to 1 1/2 hours. Serve
with sour cream and sliced green onions.

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