[CH] Tomatillo Chili

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Here's a recipe I found from the new Marlboro Country Cookbook. With a
few tweaks, it look pretty good.

Tomatillo Chili
serves 6

1.5 lbs beef chuck cut in cubes
2 cups beef broth
3 nopalitos 
or 1 15 oz can nopalitos, drained
2.5 lbs tomatillos
1 med onion, chopped
3 cloves garlic (yeah, right)
.25 cup olive oil (lard)
2 tsp cumin (toasted seeds are best)
1 tsp salt
1 tsp cayenne (shouldn't that be 1 Tbl?)
1 cup roasted green chiles, chopped
.33 cup chopped cilantro

Brown meat and add broth. Cover and slow boil for 60 minutes until
tender. Scrape spines off nopalitos and cut in 2 X .5" strips. Cook in
boiling salted water for 10 minutes until tender. Husk and chop
tomatillos. Saute onion and garlic in oil until tender. Add tomatillos
stirring until soft. Add cumin, salt and cayenne. Add tomatillos to
beef. Slow boil for 30 minutes. Add nopalitos, chiles and cilantro just
before serving.

Pork roast would be a good alternative here instead of beef. Either
would benefit from a few hours on the smoker first.
-- 
Kit

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