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

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.