Pork and Tomatillo Chili
from the L.A. Times

http://www.cooksrecipes.com/soup/pork_and_tomatillo_chili_recipe.html 

This recipe was from the L.A. Times. We rate our recipes A, B or C 
depending on ease of prep, similarity to others, and quality of the 
end product. This one rated an A- because it is great, but it does 
take some work.

        1 cup orange juice
        1 (12 ounce) bottle dark beer
        1 pound tomatillos, husked and quartered
        1 cup peanut oil
        1 head garlic peeled
        2 pounds boneless pork, cut into 1/2 inch cubes
        Salt, pepper
        2 large onions, thinly sliced
        2 pounds Roma tomatoes, chopped
        3 jalapeno chiles, diced
        1 teaspoon crushed hot red pepper, or to taste
        1 bunch cilantro, leaves chopped
        1 (1 pound) can black beans with liquid
        Cooked rice
        1 avocado, peeled and sliced
        Cilantro sprigs
        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. 
Serve over rice, or with warm flour tortillas, garnished with sliced 
avocado, sprigs of cilantro and Lime Sour Cream.  Makes 6 servings.
Lime Sour Cream:  1/2 cup of sour cream mixed with grated zest and 
juice of 1 lime.

KGB  (Katherine M.Grine Barto)
barto@popmail.ucsd.edu