Pork and Tomatillo Chili
Source of Recipe
Newsgroups: rec.food.cooking - Mark K. Zane 1994-09-21
Recipe Introduction
A real TNT favorite at our house !!
List of Ingredients
1 c orange juice
1 12-oz bottle dark beer
1 lb tomatillos, peeled and quartered
1 c peanut oil
1 head garlic, peeled
2 lb boneless pork, cut into 1/2" cubes
salt and pepper
2 lg onions, thinly sliced
2 lb Roma tomatoes, chopped
3 jalapeno chiles, diced
1 t crushed hot red pepper, or to taste
1 bunch cilantro, leaves chopped
1 1-lb can black beans with liquid
cooked rice
1/2 avocado, peeled and sliced
cilantro sprigs
Lime Sour Cream (see below)
Lime Sour Cream
1/2 c sour cream
grated zest and juice of 1 lime
Combine sour cream with lime zest and juice. Stir until blended. Makes 1/2 cups.
Recipe
Combine orange juice, beer and tomatillos in large saucepan. Cook over medium heat about 20 min.
Heat peanut oil in large skillet. Add garlic cloves and cook 2 min. Stir in 1/2 of cubed pork and season to taste with salt and pepper. Brown pork on all sides, remove pork with slotted spoon and add to tomatillos. Cook remaining pork in skillet. Remove pork and garlic and add to tomatillos.
Pour off all but 1/2 c oil in skillet. Add onions and lightly brown. Addto tomatillo and pork mixture. Mix in tomatoes, jalapeno chiles, crushed red pepper and cilantro. cover and cook over low heat 2 hr. (Chili can also be cooked in 350F oven 2 hr.) Add beans. Cook, uncovered, 1/2 hr. Adjust seasonings to taste.
Serve over rice, garnished with sliced avocado, sprigs of cilantro and Lime Sour Cream. Makes 6 servings.
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