Mére's Collection of Family Recipes

Prevent Screen Timeout: 275: Pork-and-Black Bean Chili; Source: Comments: Fresh tomatillos look like small green tomatoes wrapped in thin papery skin. Remove skin, and rinse before chopping. If you can't find fresh, look for canned on the Latin aisle at the grocery. Garnishes: corn chips, lime wedges, fresh cilantro flour, all purpose 3 tbl pepper, black 2 tsp cumin 1 1.2 tsp salt 4 1/2 tsp country style ribs 3 lb oil, vegetable 1/4 c tomatillos, diced 9 medium poblano peppers, diced 3 c onion, white 2 c broth, chicken 3/4 c oregano, dried 1 1/2 tbl chili powder 1 1/2 tbl garlic, minced 3 cloves beans, black - drained and rinsed 2 15 oz can cornmeal 2 tbl chipotle cream to taste Directions: DirectionsInstructions Checklist Step 1 Stir together first 3 ingredients and 2 1/2 tsp. salt in a large bowl; toss with pork. Sauté half of pork in 2 Tbsp. hot oil in a large skillet over medium-high heat 10 minutes or until browned. Transfer to a 7-qt. slow cooker. Repeat procedure with remaining oil and pork. Step 2 Stir tomatillos, next 7 ingredients, and remaining 2 tsp. salt into pork mixture. Cover and cook on LOW 8 hours. Step 3 Uncover and stir in cornmeal. Cover and cook on LOW 1 hour. Serve with Chipotle Cream.

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