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When making this soup, read entire directions before you start. I cook my beans separately first and have them ready. Do no cook until soft but just tender. I also start by using the 3 teaspoons olive oil with the pork, cooking in a separate pan with no water and cook down. Add a little water and cook down again. I let it brown a little each time; great flavor! Add bell pepper, onions, garlic and cumin. Cook, stirring until onions are soft (5 minutes). Mix in tomatillos (I chopped these in my cuisinart first until small chunks), liquid, chiles, beans(which you cook first separately; add navy not limas), oregano, red pepper and water to cover. (You may use the bean broth if you want.) Bring to a boil; reduce heat and simmer, stirring occasionally, until pork is tender when pierced (1 3/4 hours approximately). For a thin chili, cook covered; for thick, cook uncovered to desired thickness. I add a little butter, maybe 1/2 to 1 teaspoon per bowl, when ready to serve.
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