Green Chili With White Beans

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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Cookout Chili

Yield: 2 Servings

1 lb beef chuck, hamburger grind
1 bell pepper(s)
4 chiles, green, fresh whole
1 jalapeno pepper, pickled
2 scallions, coarsely chopped
1 can tomato sauce(16oz ea)
1/2 tsp oregano, dried, pref. Mexican
1/2 tsp cumin, ground
1 tsp red chile, hot, ground
1 tsp chile caribe
1 can kidney beans(16oz ea)

1. Form the meat into three or four hamburger patties.

2. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool.

3. Lightly roast the bell pepper, green chiles and jalapeno (if
fresh) over the fire. Prepare parched red or green chiles according
to succeeding recipe, then finely chop all the peppers.

4. Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings.



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