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February 01, 2009
Pork and Tomatillo Chili
I'm on a quest to use up a collection of stray bottles of leftover beer that have accumulated from various parties we've thrown. As a first experiment, this turned out really well.
The Ingredients
- ~ 2lbs. pork shoulder, trimmed of excess fat and cut into 1 inch cubes.
- 1 onion, sliced
- 2 cloves of garlic, slivered
- 2 chipotle chilies, minced, plus 3-4 tsp. of the adobo sauce they're canned in
- 4 oz. can roasted diced green chilies
- 5 medium-sized tomatillos, husked, rinsed, and cut into bite-sized chunks
- 1 can kidney beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 12 oz. bottled of beer (I used a Gordon Biersch pilsner)
The Steps
- Preheat the oven to 350 degrees.
- Season the pork with salt and pepper and brown it in a dutch oven or large ovenproof pot, working in batches if necessary. Remove from the pot and set aside. Pour off any excess fat.
- Add the onions, garlic, chilies, and tomatillos, and cook over medium-high heat until the onions start to get soft.
- Add the pork, the beans, and the beer and bring to a simmer.
- Cover the pot and stick it in the oven for about 3 hours.
When it's done, the beer will have cooked down to a thick, delicious broth, and the pork will be tender enough to eat with a spoon. Mmmm. Oddly, though, I think the tastiest part of this recipe might have been the beans - I think I'm going to try just cooking a big pot of pinto beans with chilies and beer.
Makes 4-6 servings.
Posted by spaceling at February 1, 2009 08:23 PM
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