1 lb. tomatillos, husks removed and quartered
2 avocados, peeled and pitted
4 jalapeño chilies
1 cup fresh cilantro
4 tablespoons lime juice
3 tablespoons plus 2 teaspoons olive oil
2 tablespoons plus 1 teaspoon white wine vinegar
4 cloves garlic
2 medium yellow onions, diced
1 tablespoon dried oregano
1 teaspoon cumin seeds
1 teaspoon crushed red pepper flakes
1 ½ pounds ground pork
1 lb. cooked Cannellini beans (Note: If using canned, rinse off canning liquid)
2 cups water or chicken stock
Juice of 1 Lemon (optional)


1. In a blender, combine the tomatillos, avocados, jalapeños, two cloves of garlic, cilantro, lime juice, 2 teaspoons of olive oil, salt and 2 tablespoons of white wine vinegar. Puree until smooth. (Side note: This makes a great salsa verde sauce on its own, you may want to buy double the ingredients and use the extra as a dipping sauce for other savory treats!)

2. In a heavy soup pot, heat 3 tablespoons of olive oil over medium heat. Slice remaining two cloves of the garlic in half, and cook for 1 minute. Add the onions, oregano, cumin seeds and red pepper flakes, and cook for 4 to 5 minutes, until onions are translucent. Add the ground pork and cook until no longer pink, about 6 minutes. Add in 1 teaspoon of white wine vinegar.

3. Add the tomatillo sauce, beans and water or stock to the pork mixture. Bring to a gentle boil. Reduce heat to low, and simmer for 30 minutes, stirring often. Stir in the lemon juice just before serving.

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