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Green Chili With White Beans

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Ingredients
  Green bell peppers 2 Large, stemmed and seeded
  Salad oil 3 Tablespoon
  Sliced green onions and tops 2 Cup (32 tbs)
  Garlic 8 Clove (40 gm), minced / pressed
  Ground cumin 4 Teaspoon
  Canned tomatillos 78 Ounce (6 Cans, 13 Ounce Each)
  Canned diced green chiles 28 Ounce, diced (4 Cans, 7 Ounce Each)
  Canned cannellini beans/9 cups drained cooked small white beans 90 Ounce, drained (6 Cans, 15 Ounce Each, Italian White Beans)
  Boneless pork shoulder/Boneless pork butt 3 Pound, trimmed of fat and cut into 1/2 inch cubes
  Dried oregano leaves 4 Teaspoon
  Cayenne 1⁄2 Teaspoon
  Fresh cilantro leaves 1⁄2 Cup (8 tbs), lightly packed (Coriander)
Directions

Thinly slice bell peppers crosswise.
Heat oil in a 10-to 12-quart pan over medium-high heat; add bell peppers, onions, garlic, and cumin.
Cook, stirring, until onions are soft, about 5 minutes.
Mix in tomatillos (break up with a spoon) and their liquid, chiles, beans, pork, oregano, and cayenne.
Bring to a boil; then reduce heat and simmer until pork is tender when pierced, 1 1/2 to 2 hours.
For a thin chili, cook covered; for thicker chili, cook uncovered to desired consistency.
Stir occasionally.
(At this point, you may let cool, then cover and refrigerate for up to 3 days.
Reheat before continuing.) Reserve a few cilantro leaves; chop remaining leaves.
Stir chopped cilantro into chili; garnish with reserved leaves.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chili
Cook Time: 
9 Minutes

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