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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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.
2. 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.
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