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Green Chili With White Beans main dish, mexican, chili, beans 2 lge. bell peppers, seeded 3 tablespoon salad oil 2 cup green onions & tops sliced 8 cloves garlic minced/pressed 4 teaspoon 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 teaspoon oregano 1/2 teaspoon cayenne pepper 1/2 cup lightly packed cilantro leaf 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. Yield: 10 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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