Yield: 10 Servings
2 lge. bell peppers, seeded
3 Tbsp salad oil
2 cup green onions & tops, Sliced
8 cloves garlic/pressed, Minced
4 tsp cumin, Ground
6 can tomatillos (16oz.each)
4 can green chiles (7oz.ea.), Diced
6 can Italian white beans, drained
3 lb pork shoulder of fat, Trimmed
4 tsp oregano
1/2 tsp cayenne pepper
1/2 cup cilantro leaf, Lightly Packed
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.
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