Submitted by: FoFa
"I have made this a number of times, and we always love it. Just a different sort of chili from the norm, but very good."
1/2 Lb. great northern beans
1/4 C olive oil
1 Lb. pork tenderloins cubed in 1/2 inch cubes.
1 Lb. veal loin, cut into 1/2 inch cubes (I have used chicken also).
4 fresh green Anaheim chiles, stemmed, chopped
4 fresh green Serrano chilies, stemmed, seeded and chopped
2 fresh jalapeno chilies, stemmed, seeded and chopped
2-3 medium sized garlic cloves, chopped
1 medium size onion, chopped
1 Tbl ground cumin
6 C chicken broth
1/2 Lb tomatillos, chopped
1 Tbl dried leaf oregano
1/2 Tb dried leaf thyme
1/2 Tb salt
1 Tsp white or black pepper
1 bay leaf
1/4 C finely chopped cilantro
1/4 C finely chopped Italian parsley
In a large pan cover beans with cold water, bring to a boil on high heat. Boil briskly for 5 minutes. Remove from heat, let soak for 1 hour. Drain and rinse under cold running water, set aside.
In large saucepan, heat oil over medium heat, add meat, saute until evenly browned. remove meat and set aside. Add chilies, garlic and onion to pan and saute until onion is transparent. Add cumin and saute 1 minute more.
Add meat, drained beans, broth, tomatillos, oregano, thyme, salt, pepper and bay leaf. Bring to a boil, reduce heat and simmer until meat and beans are very tender, about 1 1/2 hours.
Discard bay leaf.
Before serving stir in cilantro and parsley.