"Route 66" Chili
| Yield: | 1 Servings |
| Categories: |
| 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 |
Advertisement