As the air cools and winter begins to show itself, we yearn for our Isolation Ale, a warm cabin, and some hearty chili. Odell Brewing Company’s Corey Odell incorporates the traditional winter ale into her pork green chili, creating a spicy treat for the snowy days ahead.
Isolation Ale Pork Green Chili
3 lbs. Anaheim chilies, or 36-ounce can roasted green chilies
1 lb. tomatillos, peeled, or 16-ounce can
2 lbs. pork shoulder
1 large onion, chopped
6 cloves garlic, diced
3 tbsp. flour
3 cups chicken stock
1 12-ounce bottle Isolation Ale
1 serrano or jalapeño pepper, to taste
1 lb. fresh tomatoes, chopped, or 16-ounce can, diced
1.5 tbsp. cumin
1 tbsp. dried Mexican oregano
1 tsp. dried basil
Salt and pepper, to taste
1. Heat grill to high heat or set oven to broil and roast tomatillos on each side until soft.
2. Grill chilies until blackened on all sides, then wrap in a towel to steam. Once cooled, skin and de-seed chilies then roughly chop. Blend tomatillos into some stock to form a slightly chunky sauce.
3. Warm chicken stock and beer. Remove excess fat from pork shoulder and cube to desired size. Heat 1 tbsp. oil on high heat in a large pot, then cook pork until brown on all sides. Remove pork and set aside, leaving oil in pan.
4. Turn heat to medium, add onion and cook about 10 minutes or until softened. Add garlic; cook 2 minutes, then add flour to form a paste. If it is too dry, add a couple tbsp. stock to loosen it up and cook 1 minute.
5. Add pork, stock, tomatillos and chilies. Bring to a boil, then add tomatoes, cumin, oregano, basil, salt and pepper. Bring back to a boil and check the heat. If you would like more, add diced serrano to taste. Simmer 1-2 hours or until pork is tender.
Learn more about our Isolation Ale here.