|Cook the pork with olive oil and 1/4 cup of water over medium heat until tender, about 30 minutes. Stir occasionally.|
|While the pork is cooking, remove the papery skins from the tomatillos, quarter them, then add them to a saucepan. Fill the sauce pan with enough water to cover them, then bring to a boil. Cook until soft, about 3 minutes. Drain and cool.|
|Blend the tomatillos, jalapeno, onion, garlic, and lime juice with a food processor, blender, or hand blender. Pulse until combined, add cilantro, and pulse again. Season to taste with salt.|
|When the pork is tender and cooked, add the tomatillo salsa and bring to a boil. Then add black beans and simmer for about 3 minutes for the flavors to blend. Garnish with cilantro sprigs. Serve with tortillas or over rice.|
source: Los Angeles Times via Jessica Oguro
Adapted from Ruth Reichl's quick black bean chili. Ruth was the New York Times restaurant critic from 1993-1999. I first learned about her when I read Grant Achatz's Life on the Line.