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.