Description

This robust pork chili verde can be made in a snap. It uses ground pork, which makes it quick to cook. You can also use canned cannellini beans, if desired.

Ingredients

• 1 lb. tomatillos, husks removed and quartered
• 2 avocados, peeled and pitted
• 4 jalapeños
• 4 garlic cloves, divided
• 1 c. fresh cilantro
• 4T. lime juice
• 3 T. plus 2 t. olive oil, divided
• salt, to taste
• 2 T. sesame seeds, divided
• 2 T. white wine vinegar
• 2 medium yellow onions, diced
• 1 T. dried Mexican oregano
• 1 t. cumin seeds
• 1 t. crushed red pepper flakes
• 1 1/2 lb. ground pork
• 1 shot Añejo tequila
• 1 lb. cooked cannellini beans (If using canned, drain and rinse off canning liquid)
• 2 c. chicken stock or water
• freshly squeezed juice of 1 lime, optional

Steps

1. In a blender, combine tomatillos, avocados, jalapeños, 2 garlic cloves, cilantro, lime juice, 2 t. olive oil, salt, 1 T. sesame seeds and 2 T. white wine vinegar; puree until smooth. (This makes a great salsa verde sauce by itself; you might want to buy double the ingredients and use the extra as a dipping sauce for other treats.)
2. In a heavy soup pot, heat 3 T. olive oil over medium heat. Slice the remaining 2 garlic cloves in halves; cook 1 minute. Add onions, Mexican oregano, cumin, remaining sesame seeds and red pepper flakes; cook 4 - 5 minutes, until onions are translucent. Add ground pork; cook until no longer pink, about 6 minutes. Add in the tequila.
3. Add the tomatillo sauce, cannellini beans and stock or water to the pork mixture; bring to a gentle boil; reduce heat to low; simmer 30 minutes, stirring often.