Pork and Tomatillo Stew

In a 1 1/2 quart heavy saucepan, combine orange juice, broth and tomatillos. Cook over low heat for about 20 minutes.

While sauce is cooking, heat oil in large skillet and saute garlic for 1–2 minutes. Add pork and brown on all sides. Use a slotted spoon to remove pork from skillet and transfer to the tomatillo mixture.

In the same skillet, brown onions and add to the tomatillo and pork mixture. Add tomatoes, crushed red peppers, and cilantro to the tomatillo mixture and cook over low heat for 1 hour. Stir occasionally.

Add black beans, including the liquid. Cook uncovered for an additional 30 minutes.

For the sauce, mix sour cream with lime juice and chill until ready to serve.

Serve over tomatillo and pork mixture over rice. Top with sliced avocado and a dollop of lime sour cream.