- YIELD: 6 servings
Requires beer and jalapenos. Tender at the Bone.
|¼||cup vegetable oil|
|8||large cloves garlic, peeled|
|2||pounds lean pork, cut in cubes|
|1||bottle dark beer|
|12||ounces orange juice|
|1||pound tomatillos, quartered|
|1||pound Roma tomatoes, peeled and chopped|
|2||large onions, coarsely chopped|
|1||bunch cilantro, chopped|
|2||jalapeno peppers, chopped|
|1||14oz can black beans|
|Juice of 1 lime|
|1||cup sour cream|
Heat oil in large casserole. Add garlic cloves. Add pork, in batches so as not to crowd, and brown on all sides. Remove pork as the pieces get brown and add salt and pepper. Meanwhile, put beer and orange juice in antoher pot. Addd tomatillos and tomates, bring to a boil, lower heat, and cook about 20 minutes, or until tomatillos are soft. Set aside. When all pork is browned, pour off all bu tabout a tablespoon of the oil in the pan. Add coarsely chopped onions and cook about 8 minutes, or until soft. Stir, scraping up bits of meat. Add chopped cilantro and pepper and salt to taste. Put pork back into pan. Add tomatillo mixture and chopped jalapenos. Bring to a boil, lower heat, cover partially and cook about 2 hours. Taste for seasoning. Add black beans and cook 10 mintues more. Stir lime juice into sour cream. Serve chili with rice, with sour cream-lime juice mixture on the side as a topping.