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Jul 30, 2014

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Green Chiles and Beer

Beer adds a mellow element can't be duplicated with wine in this traditional Southwestern dish.

  • 1 pound of beef, chicken or pork in chunks
  • 4 tablespoons olive oil
  • 1/4 cup flour that has been salted and peppered
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 5 to 10 green chilies depending on the desired heat, roasted and chopped
  • 1/2 teaspoon cumin (optional)
  • Salt and black pepper to taste
  • 1 cup of chicken broth
  • 2 cups (or bottles) of beer, any kind

    Heat the oil in a heavy bottomed skillet. Dredge the pork or beef in the flour. Brown until the edges are crispy. Add the onion, garlic, chilies, broth and beer. Simmer for at least four hours. If using a crock-pot, simmer on low all day. Serve with rice or tortillas.

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