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"Route 66" Chili

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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

Details

Servings 8

Preparation

Step 1

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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