Pork And Tomatillo Chili

1 Servings

1 c orange juice
1 (12 ounce) bottle dark beer
1 lb tomatillos, husked and
1 quartered
1 c peanut oil
1 head garlic, Peeled
2 lb boneless pork, cut into 1/2
1 inch cubes
1 salt, pepper
2 lg onions, thinly sliced
2 lb roma tomatoes, chopped
3 jalapeno chiles, diced
1 t crushed hot red pepper, or
1 to taste
1 bn cilantro, leaves chopped
1 (1 pound) can black beans
1 with liquid
1 rice, Cooked
1 avocado, peeled and sliced
1 cilantro sprigs
1 lime sour cream
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.