This robust pork chile verde is the perfect dish for casual entertaining or a family supper.
In a blender, combine the tomatillos, avocados, jalapeños, two cloves of garlic, cilantro, lime juice, 2 teaspoons of olive oil, salt, 1 tablespoon of sesame seeds 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, Mexican oregano, cumin, remaining sesame 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 the shot of tequila.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.