Green chili with white beans

10 servings

Ingredients

Quantity Ingredient
2 Lge. bell peppers, seeded
3 tablespoons Salad oil
2 cups Green onions & tops sliced
8 Cloves garlic minced/pressed
4 teaspoons Ground cumin
6 cans Tomatillos (16oz.each)
4 cans Diced green chiles (7oz.ea.)
6 cans Italian white beans, drained
3 pounds Pork shoulder trimmed of fat
4 teaspoons Oregano
½ teaspoon Cayenne pepper
½ cup Lightly packed cilantro leaf

Directions

Thinly slice bell pepper crossswise. Heat oil in a 10 qt. pot over med-hi heat; add bell peppper, onions, garlic, and cumin. Cook, stirring, until onions are soft. Mix in tomatillos (break up with spoon) and their liquid, chiles, beans, pork oregano, and red pepper.

Bring to boil; reduce heat and simmer until pork is tender when pierced (abt 2 hrs.) For a thin chili, cook covered; for thicker chili, cook uncovered to desired consistency. Stir occasionally.

Stop here. Cover. Refrigerate for 3 days. Reheat before continuing. Reserve a few cilantro leaves; chop remaining leaves.

Stir choppped cilantro into chili; garnish with reserved leaves.

Serve.

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