"Route 66" Chili

"Route 66" Chili
"Route 66" Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 3

    pounds trimmed boneless pork shoulder cut 1" pieces

  • All-purpose flour as needed

  • 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 ea)

  • 1

    bottle amber ale - (12 oz)

  • 1

    can diced green chilies - (7 oz)

  • 1

    tablespoon ground cumin

  • 1

    tablespoon chili powder

  • Sour cream

  • Sliced green onions

Directions

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 sauté until translucent, about 4 minutes. Add poblano chilies and garlic and sauté 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.

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