Try this "Route 66" Chili recipe, or contribute your own.
Suggest a better descriptionDredge 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"
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Serving Size: 1 Serving (1713g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 892 | ||
Calories from Fat: 312 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.6g | 46 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 22.5g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 123.8mg | 4 % | |
Potassium 881mg | 23 % | |
Total Carbohydrate 129.3g | 38 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 118.8g | ||
Protein 20.8g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 892
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