Route 66 Chili

• 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

1. Dredge pork in flour to coat; shake off excess.
2. Heat 1/4 cup olive oil in heavy large pot over medium-high heat.
3. Working in batches, add pork and brown on all sides, about 8 minutes.
4. Using slotted spoon, transfer pork to large bowl.
5. Add remaining 1/4 cup olive oil to same pot.
6. Add onion and saute until translucent, about 4 minutes.
7. Add poblano chilies and garlic and saute 2 minutes.
8. Mix in pork, diced tomatoes with their juice, enchilada sauce, ale, diced green chilies, cumin and chili powder.
9. Simmer until meat is tender and chili thickens slightly, stirring occasionally, about 1 hour.
10. Serve chili with sour cream and sliced green onions.

pork shoulder, flour, olive oil, onion, chilies, garlic, tomatoes, enchilada sauce, amber, green chilies, ground cumin, chili powder, sour cream, green onions

Taken from www.epicurious.com/recipes/food/views/-route-66-chili-4335 (may not work)