Green Chili With White Beans
|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|
|Fresh cilantro leaves||1⁄2 Cup (8 tbs), lightly packed (Coriander)|
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.
(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.