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"Route 66" Chili

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  • 3 lb Trimmed boneless pork shoulder; cut into 1-inch pieces
  • All purpose flour
  • 1/2 c Olive oil
  • 3/4 c Chopped onion
  • 4 Poblano chilies; * chopped
  • 1/4 c Chopped garlic
  • 1 cn (28-oz) diced tomatoes in juice
  • 2 cn (19-oz) enchilada sauce
  • 1 Bottle; (12-oz) amber ale
  • 1 cn (7-oz) diced green chilies
  • 1 tb Ground cumin
  • 1 tb Chili powder
  • Sour cream
  • Sliced green onions


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.
*Fresh green chilies, often called pasillas; available at Latin American market and some supermarkets.
North Coast Brewing Co. Fort Bragg, CA Bon Appetit August, 1997
Posted to Bakery-Shoppe Digest by "Kathy Keller" <> on Feb 04, 1998