New Mexican Pork Chili
|3 lbs of boneless pork butt, trimmed of fat and cut into 1 inch pieces.|
|3/4 cup flour|
|kosher salt and fresh cracked black pepper to taste|
|1/2 cup olive oil, divided|
|1 cup diced onion|
|10 cloves of garlic, minced|
|4 poblano chilies, roasted, seeded and chopped|
|4 Anaheim chili peppers, roasted seeded and chopped|
|1 (28 oz) can of crushed tomatoes|
|1 cup of water|
|1 cup chicken stock|
|1 bottle of amber beer|
|2 tsp chili powder|
|2 jalapeno peppers, chopped|
|1 tbs sugar|
|jack cheese for garnish|
|sour cream for garnish|
This is spicy version of chili that uses pork and a variety of chilies.
- Roast the chilies under a broiler of over a gas flame until blackened on all sides.
- Place them in a plastic bag for 5 minutes, then remove the black skin. Do not rinse.
- Combine the four, salt and pepper in a zip lock bag.
- Add the pork cubes a handful at a time and shake to coat.
- In a large sauce pan heat 1/2 of the olive oil over medium high heat.
- Add the meat in small batches and brown on all sides.
- Remove meat and set aside.
- In the same pot heat 2 more tbs of the olive oil.
- Add the onion and garlic and cook until onions are clear.
- Chop the chili pepper and add to pot.
- Add the pork, water, chicken stock, chili powder, beer and crushed tomatoes.
- Simmer for several hours, stirring occasionally.
- Serve with garnishes.