Pork-Tomatillo Chili (Recipe)

Tomatillos, which resemble small green tomatoes in size and shape and have a lemon-herblike, acidic flavor, are used in this interesting chili.  Purchase firm fruit with tight-fitting parchmentlike or papery husks and remove the husks and rinse the fruit before using.  Serve over hot cooked rice, garnished with lime wedges, avocado slices, and sour cream.

Ingredients

2 tablespoons vegetable oil

2 pounds lean boneless pork, trimmed of fat and cut into 1-inch cubes

Salt and freshly ground pepper

2 medium onions, thinly sliced and separated into rings

1/3 cup frozen orange juice concentrate, thawed

1 (12 ounce) bottle dark beer

2 garlic cloves, crushed through a press

1 jalapeño pepper, seeded and finely diced

1/2 cup chopped fresh cilantro

1 (14 1/2 ounce) can diced peeled tomatoes, well drained

4 plum tomatoes, chopped

1 (15 ounce) can black beans, rinsed and drained

1 pound fresh tomatillos, husks removed and discarded, cored and cut into 6 wedges each

Steps

1.  In a large skillet, heat the oil until hot.  Add half of the pork cubes and cook over medium-high heat, stirring often, until the pork is well browned all over, 6 to 8 minutes.  (Cover the skillet as necessary.)  Season with salt and pepper to taste.  Turn the browned pork into a 4 to 5 quart electric slow cooker.  Repeat with the remaining pork; turn into the slow cooker.

2.  Add the onions, orange juice concentrate, beer, garlic, jalapeño pepper, cilantro, drained canned tomatoes, beans, and tomatillos to the slow cooker.  Stir to mix well.

3.  Cover and cook on the low heat setting 6 to 7 hours, or until the pork is tender.