Pork And Tomatillo Chili

Parenting those with ADD symptoms is ultimately like parenting any child: you accommodate your biblical instruction to the child’s abilities. Parenting children who are like us is relatively straightforward because we instinctively understand their strengths and weaknesses. But children whose strengths and weaknesses are out of the mainstream require more careful observation and creative teaching. Remember that these children too have God-given strengths, and whatever weaknesses they have will not slow their growth in the things that are most important.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy		Meat	6	Servings

INGREDIENTS

1	c	Orange juice
1		Bottle, 12-oz dark beer
1	lb	Tomatillos, husked and
		quartered
1	c	Peanut oil
1		Head garlic peeled
2	lb	Boneless pork, cut into 1/2
		inch cubes
		Salt, pepper
2		Onions, thinly sliced
2	lb	Roma tomatoes, chopped
3		Jalapeno chiles, diced
1	t	Crushed hot red pepper, or
		to taste
1		Bunch cilantro, leaves
		chopped
1		1-pound black beans with
		liquid
		Cooked rice
1		Avocado, peeled and sliced
		Cilantro sprigs
1/2	c	Sour cream
1		Lime, grated zest and juice
		of

INSTRUCTIONS

This recipe was from the L.A. Times. We rate our recipes A,B or C
depending on ease of prep, similarity to others, and quality of the
end product. This one rated an A- because it is great, but it does
take some work.  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.  Makes 6
servings.  Lime Sour Cream:  1/2 cup of sour cream mixed with grated
zest and  juice of 1    lime.  PS: To all who collected the tomatillo
chile recipe: We made the  chile last night and I want to add something
to the instructions.  Before you add the beans and the liquid, check
the chile to see if it  needs more liquid. Last night we drained the
beans. Another time we  made it, it needed the extra liquid. It depends
on how juicy your  vegies are. Save the liquid and add during the last
half hour to  correct the texture. I also added more jalapenos and some
cayenne to  taste.  KGB  (Katherine M.Grine Barto)
<barto@popmail.ucsd.edu>  CHILE-HEADS ARCHIVES  From the Chile-Heads
recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1297 Calories From Fat: 987 Total Fat: 110.7g Cholesterol: 108.9mg Sodium: 1521.6mg Potassium: 1132.9mg Carbohydrates: 48.5g Fiber: 11.1g Sugar: 20.2g Protein: 27.1g

By definition, the living Word is dynamic, not static. Just as John described Jesus as a living…human organism whom people could touch and feel, the Word of life continues to be fully alive among us through the presence of the Holy Spirit. If we believe anything less, we make Jesus Christ an artifact of history and his Word a static truth of limited contemporary value. Neither is true. For those who believe, the living presence of Jesus Christ and the relevance of his Word is as real today as when he walked and talked on earth. Eternal, final, alive, and relevant – these adjectives describe the living Word.

David McKenna