Charlie's Green Chili

• First, cut the boneless pork ribs into bite-size pieces. Also, if the beef stew meat pieces are larger than bite-size, cut them smaller.
• In a large stew-pot, over medium heat, add 2 tbsp of olive oil. Add both the pork and beef and begin sautéing. Also add the 2 tsp of oregano, 1 tsp of salt, 1 tsp sugar, 1/2 tsp black pepper, and 1/4 tsp of cayenne pepper. Stir in the spices.
• While the meat is cooking, dice 1/2 a medium onion. Also, de-seed and dice the 2 large bell peppers. Add both of these, as well as the tbsp of minced garlic to the pot and stir.
• Next, finely chop both of the jalapeños. To make the chili less spicy, de-seed the jalapeños before mincing. If you like a spicy chili, then add the seeds! Dice up the tomatillos as well and add to the pot.
• After this, add in the can of okra, can of diced tomatoes, 3 cans of green chilies, and a 1/2 tbsp of white wine vinegar. Do not drain the cans of vegetables before adding them, just pour them in and this will help create the broth!
• Turn the heat down and allow everything to simmer for 30-40 minutes.
• Serve topped with sour cream, shredded cheese, and fresh cilantro! A toasted tortilla or tortilla chips also make a great addition! Enjoy!

(This chili is even better the second day after the flavors have all had time to meld!)