Green Chili With White Beans
2 lge. bell peppers, seeded
3 T salad oil
2 c green onions & tops, Sliced
8 cloves garlic/pressed, Minced
4 t cumin, Ground
6 cn tomatillos (16oz.each)
4 cn green chiles (7oz.ea.), Diced
6 cn italian white beans, drained
3 lb pork shoulder of fat, Trimmed
4 t oregano
1/2 t cayenne pepper
1/2 c cilantro leaf, Lightly Packed
Thinly slice bell pepper crossswise. Heat oil in a 10 qt. pot over med-hi heat; add bell peppper, onions, garlic, and cumin. Cook, stirring, until onions are soft.
Mix in tomatillos (break up with spoon) and their liquid, chiles, beans, pork oregano, and red pepper. Bring to boil; reduce heat and simmer until pork is tender when pierced (abt 2 hrs.) For a thin chili, cook covered; for thicker chili, cook uncovered to desired consistency.
Stir occasionally. Stop here. Cover. Refrigerate for 3 days. Reheat before continuing. Reserve a few cilantro leaves; chop remaining leaves.
Stir choppped cilantro into chili; garnish with reserved leaves. Serve.