- 12
Ingredients
- Garnishes:
- 3 lbs. boneless pork butt, trimmed into 1-inch pieces (pork stew meat is fine)
- 3/4 Cup flour, for dredging
- 1-2 tsp. PENZEYS FRESHLY GROUND PEPPER
- 1/2 Cup olive oil, divided
- 3/4 Cup diced onion (1 large onion)
- 6-8 cloves garlic, minced (or 1-11/2 tsp. PENZEYS MINCED GARLIC)
- 4 poblano chili peppers, seeded and chopped (Cathy likes to roast them first)
- 4 Anaheim chili peppers, seeded and chopped (Cathy likes to roast them first)
- 1 28-oz. can puréed or crushed tomatoes
- 2 tsp. CHICKEN SOUP BASE
- 2 Cups water
- 1 bottle of amber beer
- 1 tsp. CHILI POWDER (your choice)
- 1 TB. SOUTHWEST SEASONING (or 2 tsp. ARIZONA DREAMING)
- 1/4 tsp. CRUSHED JALAPEÑO (or 1 small jalapeño, minced)
- 1 TB. sugar
- shredded Monterey Jack cheese
- sour cream
- sliced green peppers
Preparation
Step 1
If you are going to roast the peppers, do it first: grill, or broil until nearly brown, then seal in a thick plastic bag for 5 minutes. Remove the skin and seeds, and chop.
Combine the flour and PEPPER in a zip-top bag. Add the pork cubes a handful at a time and shake to coat. In a large, heavy pot, heat 2 TB. of the olive oil over medium-high heat. Add the meat in small batches and cook until nicely browned, adding more oil if necessary. Set the meat aside. In the same pot, heat 2 more TB. of olive oil. Add the onion and cook until clear. Add in the garlic and the chili peppers and cook for 2 minutes. Add in the pork, CHICKEN SOUP BASE, water, tomatoes and beer. Add the CHILI POWDER, SOUTHWEST SEASONING, JALAPEÑO and sugar. Simmer over low heat for 1 hour, stirring frequently.
Prep. time: 30 minutes
Cooking time: 60 minutes
Serves: 10-12
Nutritional Information:
Servings 12; Serving Size 1 cup (260g); Calories 380; Calories from fat 190; Total fat 21g; Cholesterol 65mg; Sodium 1520mg; Carbohydrate 25g; Dietary Fiber 6g; Sugars 2g; Protein 23g.