Prep Time: 30 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 1 cup orange juice
- 1 (12 ounce) bottle dark beer
- 1 pound tomatillos, husked and quartered
- 1 cup peanut oil
- 1 head garlic peeled
- 2 pounds boneless pork, cut into 1/2 inch cubes
- Salt, pepper
- 2 large onions, thinly sliced
- 2 pounds Roma tomatoes, chopped
- 3 jalapeno chiles, diced
- 1 teaspoon crushed hot red pepper, or to taste
- 1 bunch cilantro leaves, chopped
- 1 pound can black beans with liquid
- Cooked rice
- 1 avocado, peeled and sliced
- Cilantro sprigs
- Lime Sour Cream
Preparation:
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.
Lime Sour Cream: 1/2 cup of sour cream mixed with grated zest and juice of 1 lime
Recipe reprinted with permission.
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