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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Ingredients: 3 Pound(s) Trimmed boneless pork 1 Cup(s) All purpose flour 1/2 Cup(s) Olive oil 3/4 Cup(s) Chopped onion 4 Poblano chilies 1/4 Cup(s) Chopped garlic 1 Can(s) (28-oz) diced tomatoes 2 Can(s) (19-oz) enchilada sauce 1 Bottle; (12-oz) amber ale 1 Can(s) (7-oz) diced green chilies 1 Tablespoon(s) Ground cumin 1 Tablespoon(s) Chili powder |
Directions: 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.
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From: Patricia Thorp <thorp@sas.upenn.edu>
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comforting, and it's definitely easy to eat! My favorite is Jackie Manni |
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