Pork and Tomatillo Chili

Adding tomatillos gives the variation of a traditional New Mexican chili a south of the border twist. They provide a tangy, citrus-like taste that can at times be very tart. The heat in this dish will very depending on the heat of the green chili you use. The Big Jim variety will be mild, the Sandia hot, and most will fall into the medium range.

Ingredients

• 2 pounds boneless pork, cut into 1-inch cubes

• 2 tablespoons vegetable oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 3 to 4 serrano chiles, stems and seeds removed, chopped

• 2 12-ounce bottles of dark beer

• 1 12 to 15-ounce can tomatillos

• 1 15-ounce can peeled tomatoes, including the liquid

• 4 to 6 green New Mexican chiles, stems and seeds removed, chopped

• 1 teaspoon dried oregano, Mexican preferred

• ½ teaspoon cumin seeds

• 1 16-ounce can pinto beans, including the liquid

• Salt

Instructions

Heat some of the oil in a heavy skillet over medium high heat. Brown the pork, remove and put in a large kettle or stockpot. Add the remaining oil to the skillet and saute the onions until soft. Add the garlic and serrano chile and cook for an additional couple of minutes. Remove and add to the pork.

Pour one of the bottles of beer into the skillet, raise the heat and deglaze the pan scraping up all the bits and pieces. Add the liquid to the pork.

Add the remaining beer, tomatillos, tomatoes, green chiles, oregano, and cumin to the stockpot. Bring the mixture to just below boiling, reduce the heat and simmer for 45 minutes. Add the pinto beans, adjust the seasonings and simmer for an addition 30 minutes.