Green Chili With White Beans Recipe
Ingredients
| 2 large green bell peppers, stemmed and seeded | ||
| Salad oil | 3 Tablespoon | |
| Green onions | 2 Cup (16 tbs), sliced | |
| Garlic | 8 Clove (5gm), pressed | |
| Ground cumin | 4 Teaspoon | |
| Tomatillos | 6 Can (10oz) | |
| Green chiles | 4 Can (10oz), diced | |
| Cannellini beans | 6 Can (10oz), cooked, drained | |
| 3 pounds boneless pork shoulder or butt, trimmed of fat and cut into Winch cubes | ||
| Oregano leaves | 4 Teaspoon | |
| Cayenne | 1/2 Teaspoon | |
| Coriander leaves | 1/2 Cup (16 tbs), lightly packed | |
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.
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.
Chef
