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5 Bean Chili

    1 can kidney beans
    1 can calanelly white beans
    1 can black beans
    1 can pinto beans
    1 can fava beans
    2 cans low sodium beef or chicken broth
    2 lb. pork roast shoulder
    1 large can diced tomatoes, drained
    8-12 tomatillos (green tomatoe/kiwi blend)
    1 lg. onion - chopped, medium
    1 tablespoon garlic
    1 tablespoon fresh oregano - if using dry add more
    cup tightly packed cilantro - chopped, medium
    6 green chilies - 2 small cans whole chilies chopped coarsely
    2 tablespoons cumin
    1 tablespoon coriander
    1 tablespoon paprika
    teaspoon cyan/red pepper (or to taste)
    pinch of sugar

    Cook pork roast in shallow pan of water for 2 hours at 250F. Cut roast into
    1 inch cubes. Poor drippings in bowl, skim and set aside - add to chili if
    additional liquid is needed. Combine all ingredients in large crock-pot or slow
    cooker. Simmer until flavors blend

    Makes 4 to 6 quarts

    Recipe contributed by Tory


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