"Route 66" Chili

14 ingredients
10 steps

Ingredients

  • 3 pounds trimmed boneless pork shoulder, cut into 1-inch pieces
  • All purpose flour
  • 1/2 cup olive oil
  • 3/4 cup chopped onion
  • 4 poblano chilies, chopped
  • 1/4 cup chopped garlic
  • 1 28-ounce can diced tomatoes in juice
  • 2 19-ounce cans enchilada sauce
  • 1 12-ounce bottle amber ale
  • 1 7-ounce can diced green chilies
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • Sour cream
  • Sliced green onions

Directions

  1. 1
    Dredge pork in flour to coat; shake off excess.
  2. 2
    Heat 1/4 cup olive oil in heavy large pot over medium-high heat.
  3. 3
    Working in batches, add pork and brown on all sides, about 8 minutes.
  4. 4
    Using slotted spoon, transfer pork to large bowl.
  5. 5
    Add remaining 1/4 cup olive oil to same pot.
  6. 6
    Add onion and saute until translucent, about 4 minutes.
  7. 7
    Add poblano chilies and garlic and saute 2 minutes.
  8. 8
    Mix in pork, diced tomatoes with their juice, enchilada sauce, ale, diced green chilies, cumin and chili powder.
  9. 9
    Simmer until meat is tender and chili thickens slightly, stirring occasionally, about 1 hour.
  10. 10
    Serve chili with sour cream and sliced green onions.

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