Alaskan Brewing Company
Cooking with our Beer




Check out our collection of Brew Crew recipes in our first cookbook
"Cooking with Alaskan Beer"






Alaskan Amber Chili Verde
Ingredients
  • 2 quarts water
  • 6 bottles Alaskan Amber
  • 2 15 oz. cans chicken broth
  • 20 tomatillos, cleaned and diced
  • 8 Anaheim peppers, cleaned and diced
  • 8 pasilla peppers, cleaned and diced
  • 1 jalepeno pepper, cleaned and diced
  • 1 large onion, diced
  • 1 head garlic, minced
  • 1 pork roast (loin or shoulder), cubed
  • ½ cup flour
  • ¼ cup corn oil
    •  

    Methods/steps
    Combine water, Alaskan Amber, and broth together in large pot and bring to a boil. Add peppers and tomatillos. Simmer for 2 to 4 hours.
    In heavy skillet over medium heat, sauté onion, garlic and pork in corn oil until the onions are transparent. Add flour and sauté mixture, stirring continuously, until pork is golden brown. Set aside.
    Add pork mixture to peppers and broth while it is still boiling. Stir and reduce heat to low. Simmer to thicken. Serve on warm flour tortillas with shredded jack cheese accompanied by glasses of Alaskan Amber.

    Submitted by: Theo Graber

    Wow! Love chile verde? You gotta try this. Winner of first place in the Alaskan Amber category at our annual Investor/Brew Crew Cookoff in 2001, this really blew our judges (and the rest of us) away!
    Recommendations
    Brewtoids
    Before thermometers were invented, brewers would dip a thumb into the mix to find the right temperature for adding yeast. Too cold, and the yeast wouldn't grow. Too hot, and the yeast would die. This became known as rule of thumb.
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