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Pork and Tomatillo Chili

    1 cup orange juice
    1 (12-ounce) bottle dark beer
    1 pound tomatillos, husks removed, quartered
    1/4 cup peanut oil
    10 cloves garlic, minced
    2 pounds boneless pork, cut into cubes
    2 large yellow onions, quartered
    2 pounds roma tomatoes, seeded and chopped
    2 jalapeņo chiles, seeded and diced (see note)
    2 serranos chiles, seeded and diced (see note
    2 habaneros chiles, seeded and diced (see note)
    3 tablespoons hot pepper sauce
    1 bunch cilantro, chopped (leaves only)
    1 (16-ounce) can black beans, drained

    In a large saucepan, combine orange juice, beer and tomatillos. Cook over
    medium heat for 15 to 20 minutes; set aside.
    Heat oil in a large skillet. Add garlic and cook for 2 minutes. Stir in half of the
    pork and season with salt and pepper to taste. Brown on all sides, then
    remove from skillet and add to tomatillo mixture. Cook remaining pork the
    same way, seasoning with salt and pepper. Add to tomatillo mixture.
    Brown onions in the same skillet before adding to pork and tomatillo mixture.
    Add tomatoes, all chiles, hot pepper sauce and cilantro. Cover and simmer
    over low heat for 2 hours.
    Add beans and cook, uncovered, for 30 minutes more. Adjust seasonings to
    taste. Serve over rice.

    Makes 6 servings

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