Green chili with white beans

Yield: 10 Servings

Ingredients:

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

Instructions:

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.