Corn Chili

1 hours Prep: 20 minutes Cook: 45 minutes

100 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	ears	corn
5	each	ancho chilies
2	teaspoons	cumin
1	teaspoon	coriander
1	teaspoon	oregano
2	tablespoons	vegetable oil
1	large	onion	diced
4	each	garlic cloves	minced

Directions

Cut kernels from corn cobs and set aside; you should have 2 cups of whole kernels.

With the back of a knife, scrape down cobs to remove liquid and pulp.

Reserve in a small bowl; you should have a 1/2 cup of corn puree.

Soak chilies in hot water to cover until soft.

Drain, reserving soaking liquid.

In a blender combine chilies, cumin, coriander, oregano and tortillas.

Blend, adding just enough reserved chile liquid to make a thick paste.

Heat oil in a saucepan over medium-high heat.

Pour in chile paste and fry for about 3 minutes, or until it thickens.

Add onion, garlic and corn kernels and fry 2 minutes more.

Add corn puree, beer and chicken stock. Bring to a boil, and simmer for 40 minutes, or until mixture is thick and flavorful.

Season to taste with salt and lime juice

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Nutrition Facts

Serving Size 36g

Amount per Serving

Calories 100 52% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 9mg	0%
Total Carbohydrate 12.0g	4%
Dietary Fiber 4.0g	15%
Sugars 1.0g
Protein 2.0g	5%

Vitamin A	58%		Vitamin C	7%
Calcium	4%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I try to marinate for at least 24 hours. I bake this in the oven uncovered at 375 and use a little less rosemary and a lot of beer! When baking I also surround the pork with potatoes that I have parboiled, peeled, and cut up into large pieces. I baste with remaining marinade and also the pork's own juices frequently. My husband can not keep his hands off this when he sees it in the fridge!

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