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.  

Lime Sour Cream:  
1/2 cup of sour cream 
mixed 
with grated zest 
and juice of 1 lime.

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