Pork Tomatillo Chili Recipe
Ingredients
2 tablespoons vegetable oil
2 pounds lean boneless pork, trimmed of fat and cut into 1-inch cubes
Salt and freshly ground pepper
2 medium onions, thinly sliced and separated into rings
1/3 cup frozen orange juice concentrate, thawed
1 (12-ounce) bottle dark beer
2 garlic cloves, crushed through a press
1 jalapeno pepper, seeded and finely diced
1/2 cup chopped fresh cilantro
1 (14 1/2-ounce) can diced peeled tomatoes, well drained
4 plum tomatoes, chopped
1 (15-ounce) can black beans, rinsed and drained
1 pound fresh tomatillos, husks removed and discarded, cored and cut into 6 wedges each
Directions
1. In a large skillet, heat the oil until hot. Add half of the pork cubes and cook over medium-high heat, stirring often, until the pork is well browned all over, 6 to 8 minutes. (Cover skillet as necessary.) Season with salt and pepper to taste. Turn the browned pork into a 4- to 5-quart electric slow cooker. Repeat with the remaining pork; turn into the slow cooker.
2. Add the onions, orange juice concentrate, beer, garlic, jalapeno pepper, cilantro, drained canned tomatoes, chopped fresh tomatoes, beans, and tomatillos to the slow cooker. Stir to mix well.
3. Cover and cook on the low heat setting 6 to 7 hours, or until the pork is tender.
2. Add the onions, orange juice concentrate, beer, garlic, jalapeno pepper, cilantro, drained canned tomatoes, chopped fresh tomatoes, beans, and tomatillos to the slow cooker. Stir to mix well.
3. Cover and cook on the low heat setting 6 to 7 hours, or until the pork is tender.
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