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1
Preheat oven to 400 degrees.
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2
Soak the beans overnight in a large pot of water, or possibly do a quick soak: Place beans in a large pot and cover with twice as much water.
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3
Bring to a boil, then immediately cover and take off the heat.
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4
Let sit for 1 hour.
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5
Meanwhile, place the tomatillos in a lightly oiled roasting pan.
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6
Roast till soft, 20 to 25 min.
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7
Chop the onions and green chiles into large dice.
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8
Mince the garlic and serranos.
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9
If you do not want too much heat, seed the chiles.
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10
Cut the pork into 1-inch cubes.
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11
Season to taste with salt and pepper.
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12
Place a Dutch oven over medium-high heat, then add in sufficient of the remaining oil to cover the bottom of the pan.
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13
When the oil is warm, add in the meat (work in batches) and brown well on all sides.
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14
Remove meat from the pan with a slotted spoon.
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15
Drain all but 1 Tbsp.
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16
oil from the pan.
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17
Add in the onions and cook, scraping up the brown bits on the bottom of the pan.
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18
Saute/fry for 8 to 10 min, stirring occasionally.
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19
Add in the garlic and serranos; saute/fry for a few min.
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20
Add in the canned chiles and the tomatillos, crushing the tomatillos into chunks with a spoon.
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21
Add in the meat and beans to the pot, then add in the broth and 3 c. water.
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22
Bring to a boil, reduce heat to a steady simmer and cook for 45 min, stirring occasionally.
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23
Add in the extra c. of water as needed to allow beans sufficient liquid to simmer freely.
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24
Cut off corn kernels with a sharp knife.
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25
Set aside.
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26
After 45 min, check the beans - they should still be somewhat hard.
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27
Add in 2 tsp.
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28
salt, then simmer till the beans are tender, 15 to 25 min.
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29
When the beans are tender, add in the corn kernels.
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30
Taste for seasoning.
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31
Serve garnished with lowfat sour cream.
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32
This recipe yields 12 servings.
