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If you are going to roast the peppers, do it first: grill, or broil until nearly brown, then seal in a thick plastic bag for 5 minutes. Remove the skin and seeds, and chop.
Combine the flour and PEPPER in a zip-top bag. Add the pork cubes a handful at a time and shake to coat. In a large, heavy pot, heat 2 TB. of the olive oil over medium-high heat. Add the meat in small batches and cook until nicely browned, adding more oil if necessary. Set the meat aside. In the same pot, heat 2 more TB. of olive oil. Add the onion and cook until clear. Add in the garlic and the chili peppers and cook for 2 minutes. Add in the pork, CHICKEN SOUP BASE, water, tomatoes and beer. Add the CHILI POWDER, SOUTHWEST SEASONING, JALAPEŅO and sugar. Simmer over low heat for 1 hour, stirring frequently.
Prep. time: 30 minutes
Cooking time: 60 minutes
Serves: 10-12
Nutritional Information:
Servings 12; Serving Size 1 cup (260g); Calories 380; Calories from fat 190; Total fat 21g; Cholesterol 65mg; Sodium 1520mg; Carbohydrate 25g; Dietary Fiber 6g; Sugars 2g; Protein 23g.
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