Green Chili With White Beans
Ingredients| 2 lge. bell peppers, seeded 3 tbsp salad oil 2 cup green onions & tops sliced 8 cloves garlic minced/pressed 4 tsp ground cumin 6 can tomatillos (16oz.each) 4 can diced green chiles (7oz.ea.) 6 can italian white beans, drained 3 lb pork shoulder trimmed of fat 4 tsp oregano 1/2 tsp cayenne pepper 1/2 cup lightly packed cilantro leaf |
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Thinly slice bell pepper crossswise. Heat oil in a 10 qt. pot over
med-hi heat; add bell peppper, onions, garlic, and cumin. Cook,
stirring, until onions are soft. Mix in tomatillos (break up with
spoon) and their liquid, chiles, beans, pork oregano, and red pepper.
Bring to boil; reduce heat and simmer until pork is tender when
pierced (abt 2 hrs.) For a thin chili, cook covered; for thicker
chili, cook uncovered to desired consistency. Stir occasionally.
Stop here. Cover. Refrigerate for 3 days. Reheat before continuing.
Reserve a few cilantro leaves; chop remaining leaves. Stir choppped
cilantro into chili; garnish with reserved leaves. Serve.
Servings:
10
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