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Pork and Tomatillo Chili Recipe

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This recipe for Pork and Tomatillo Chili, by , is from The Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Nelson - Los Angeles Times
Added: Thursday, March 19, 2009


1 cup of orange juice
1 12 oz. bottle dark beer
1 lb. tomatillos peeled and quartered
1 cup peanut oil
1 head garlic peeled
2 lbs. boneless pork cut into 1/2-inch cubes
Salt and pepper
2 large onions thinly sliced
2 lbs. Roma tomatoes chopped
3 jalapeņo chiles diced
1 tsp. crushed red pepper
1 bunch cilantro chopped
1 can (16 oz.) black beans with liquid

Cilantro sprigs
1 avocado peeled and sliced

Lime Sour Cream:
1/2 cup sour cream
Grated zest and juice of 1 lime

1. Combine orange juice, beer and tomatillos in large saucepan and cook over medium heart about 20 minutes
2. Heat peanut oil in large skillet and add garlic cloves and cook for 2 minutes
3. Stir in 1/4 of cubed pork, season to taste with salt and pepper, and brown the pork on all sides
4. Remove pork with slotted spoon and add to tomatilllos
5. Cook the remaining pork as above and add to the tomatillos
6. Pour off all but 1/4 cup oil in skillet and add onions and cook until slightly brown and add to the tomatillo and pork mixture
7. Add and mix in tomatoes, jalapeņo chilies, crushed red pepper and cilantro and cover and cook for 2 hours
8. Add beans and cook uncovered for 30 minutes more and adjust seasoning to taste.
9. Make the lime sour cream by combining the sour cream with lime zest and juice and stir until blended.
10. Serve over rice and garnish with sliced avocado, springs of cilantro and lime sour cream

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
3 1/2 hours
Personal Notes:
Personal Notes:
Excellent stew and can be made ahead of time.




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