• 3 lbs. trimmed boneless pork shoulder, cut into 1-inch pieces
  • flour
  • ½ cup olive oil
  • ¾ cup chopped onion
  • 4 poblano chiles, chopped
  • ¼ cup chopped garlic
  • 1 can diced tomatoes, 20 oz., with juice
  • 2 cans enchilada sauce, 38 oz total
  • 12 ounces amber beer
  • 1 can diced green chilies, 7 oz.
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • sour cream and sliced green onions


Dredge pork in flour, and brown on all sides in batches in 1/4 cup olive oil in a large, heavy pot. Set aside in a large bowl.

Add remaining 1/4 cup oil, saute onion until translucent, about 4 minutes. Add poblano chilis and garlic, saute 2 minutes more, then add back in the pork and the tomatoes, enchilada sauce, beer, chilis, cumin and chili powder. Simmer until the pork is tender and the chili thickens slightly, about 1 hour. Serve with sour cream and green onion garnish.

Chili, Pork
MacGourmet downloadRoute 66 Chili. To import, drag image to your MacGourmet recipe box.