Title: Pork And Tomatillo Chili
Categories: Spice Pork Chili
Yield: 1 Servings

1	c	Orange juice
1		(12 ounce) bottle dark beer
1	lb	Tomatillos, husked and
		Quartered
1	c	Peanut oil
1		Head garlic peeled
2	lb	Boneless pork, cut into 1/2
		Inch cubes
		Salt, pepper
2	lg	Onions, thinly sliced
2	lb	Roma tomatoes, chopped
3		Jalapeno chiles, diced
1	ts	Crushed hot red pepper, or
		To taste
1	bn	Cilantro, leaves chopped
1		(1 pound) can black beans
		With liquid
		Cooked rice
1		Avocado, peeled and sliced
		Cilantro sprigs
		Lime Sour Cream

This recipe was from the L.A. Times. We rate our recipes A,B or C depending on ease of prep, similarity to others, and quality of the end product. This one rated an A- because it is great, but it does take some work.

Combine orange juice, beer and tomatillos in large saucepan. Cook over medium heat about 20 minutes.

Heat peanut oil in large skillet. Add garlic cloves and cook 2 minutes. 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 1/4 cup oil in skillet. Add onions and lightly brown. Add to tomatillo and pork mixture. Mix in tomatoes, jalapenos, crushed red pepper, and cilantro. Cover and cook over low heat 2 hours. (Chili can also be baked in 350-degree oven for 2 hours.) Add beans. Cook uncovered, 1/2 hour more. Adjust seasonings to taste.

Serve over rice, or with warm flour tortillas, garnished with sliced avocado, sprigs of cilantro and Lime Sour Cream. Makes 6 servings.

Lime Sour Cream: 1/2 cup of sour cream mixed with grated zest and juice of 1 lime.

We made the chile last night and I want to add something to the instruc- tions. Before you add the beans _and_ the liquid, check the chile to see if it needs more liquid. Last night we drained the beans. Another time we made it, it needed the extra liquid. It depends on how juicy your vegies are. Save the liquid and add during the last half hour to correct the texture. I also added more jalapenos and some cayenne to taste.

KGB (Katherine M.Grine Barto) barto@popmail.ucsd.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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