Chili Verde Recipe

Ingredients

• 1 pound of cubed pork shoulder or butt
• 1 teaspoon canola oil
• 2 cups chopped onions
• 3 cloves minced garlic
• 1 green Italian pepper, chopped
• 1 tablespoon minced jalapeño pepper*
• 1 tablespoon ground cumin
• 2 teaspoons ground white pepper
• 4 cups vegetable or chicken broth
• 1 ½ pounds of tomatillos, husks removed, washed and quartered
• 1 cup chopped cilantro with stems (and a ½ cup reserved for garnish)
• One 15-ounce can of pinto beans, drained and washed
• One 15-ounce can of canellini beans, drained and washed

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