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Green Chili With White Beans

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      Title: GREEN CHILI WITH WHITE BEANS
 Categories: Mexican, Main dish, Chili
      Yield: 10 Servings
 
      2    Lge. bell peppers, seeded
      3 tb Salad oil
      2 c  Green onions & tops sliced
      8    Cloves garlic minced/pressed
      4 ts Ground cumin
      6 cn Tomatillos (16oz.each)
      4 cn Diced green chiles (7oz.ea.)
      6 cn Italian white beans, drained
      3 lb Pork shoulder trimmed of fat
      4 ts Oregano
    1/2 ts Cayenne pepper
    1/2 c  Lightly packed cilantro leaf
 
  Thinly slice bell pepper crossswise.  Heat oil in a 10 qt. pot over
  med-hi heat; add bell peppper, onions, garlic, and cumin. Cook,
  stirring, until onions are soft. Mix in tomatillos (break up with
  spoon) and their liquid, chiles, beans, pork oregano, and red pepper.
  Bring to boil; reduce heat and simmer until pork is tender when
  pierced (abt 2 hrs.) For a thin chili, cook covered; for thicker
  chili, cook uncovered to desired consistency. Stir occasionally.
  Stop here. Cover. Refrigerate for 3 days. Reheat before continuing.
  Reserve a few cilantro leaves; chop remaining leaves. Stir choppped
  cilantro into chili; garnish with reserved leaves. Serve.
 
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