INGREDIENTS

INSTRUCTIONS

LIME SOUR CREAM
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
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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