Someone in the office (I'm not naming names) teased me about my boundless recipes for tomatillos. And I admit to it: I love 'em. They're cheap and tart and easy to cook with or eat raw (try them in a salad with red peppers and Oaxacan cheese). So here's yet another great way to use them.
- 1 pound of cubed pork shoulder or butt
- 1 teaspoon canola oil
- 2 cups chopped onions
- 3 cloves minced garlic
- 1 green Italian pepper, chopped
- 1 tablespoon minced jalapeño pepper*
- 1 tablespoon ground cumin
- 2 teaspoons ground white pepper
- 4 cups vegetable or chicken broth
- 1 ½ pounds of tomatillos, husks removed, washed and quartered
- 1 cup chopped cilantro with stems (and a ½ cup reserved for garnish)
- One 15-ounce can of pinto beans, drained and washed
- One 15-ounce can of canellini beans, drained and washed
*Note: The amount depends on how hot the jalapeño is and how hot you like your food. This chili recipe has a mild heat.
Heat oil in a large stock pot or Dutch oven and brown the pork on all sides. Remove and set aside. Pour out excess fat but reserve about a tablespoon in the pot.
Sauté the onions and garlic until aromatic and then add in the Italian pepper and jalapeño. Mix in the cumin and pepper. Let cook for about 5 more minutes on medium heat.
In batches, blend the stock with the tomatillos and cilantro and then add to the pot.
Return the pork to the pot and simmer for an hour and a half. In the last 15 minutes, add the beans to the pot.
Garnish the bowls of chili with cilantro (and cheese and sour cream, if you like).