Award winning chili at the Johnston Chili Cookoff 2009. A few years ago, my standby chili was lacking. Hormel probably would win a throw down. In searching for a new recipe I rifled through cookbooks old and new until I found the one. This one. Tangy, light, and a delightful break from regular chili. Once tasted, you will wonder about all the years with the other stuff.
3/4 pound boneless, lean pork (cut into bite size pieces)
1 pound tomatillos, chopped
1 15 ounce can Northern beans, drained
1 14 ounce can chicken broth
1 large onion chopped
1 can diced green chilies
6 garlic cloves chopped or minced
1 1/2 teaspoons ground cumin
salt and pepper to taste
1/2 cup chopped fresh cilantro
Optional: sour cream
Spray skillet with non-stick spray, season pork with salt/pepper, and brown pork on all sides. Combine pork and rest of ingredients except cilantro and sour cream in slow cooker. Cook on low for 8 hours or on high for 4 hours. Add chopped cilantro and cook for 10 minutes. Serve with taste of sour cream.
*Adapted from Best-Loved Slow Cooker Recipes.