More tomatillos in the CSA box this week, so more pork chili. This time, a double batch. We've been using this reicipe since it ran in the San Francisco Chronicle, back in the fall of 2002. Pork, tomatillos and beans are the main ingredients. We like to eat it with Deborah Madison's Buttermilk Skillet Cornbread, from Vegetarian Cooking for Everyone, p. 647.
This chili survives in the freezer, so I make extra and freeze it for later. This time I used the crockpot to cook the beans on Tuesday and then browned the pork, Wednesday morning, cooked the onions and put it all together in the crockpot again for the rest of the day, cracking the lid just a bit to let out steam. Usually I use a pot on the stove but in the crockpot it's still good, still a family favorite!