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 saute until translucent, about 4 minutes. Add poblano chilies and garlic and saute 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. North Coast Brewing Co. Fort Bragg, CA Bon Appetit August, 1997 Posted to Bakery-Shoppe Digest by "Kathy Keller" on Feb 04, 1998