Tomatillo Chili with Pork and Hominy
Tomatillo Chili with Pork and Hominy

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, tomatillo chili with pork and hominy. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Tomatillo Chili with Pork and Hominy is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Tomatillo Chili with Pork and Hominy is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook tomatillo chili with pork and hominy using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Tomatillo Chili with Pork and Hominy:
  1. Make ready 1 1/2 lb tomatillos (16 to 20 medium), husks and stems removed, rinsed well, dried and halved
  2. Take 1 onion, cut into 1-inch pieces
  3. Prepare 4 garlic cloves, minced
  4. Make ready 1 tbsp minced fresh oregano or 1 teaspoon dried
  5. Make ready 1 tsp dried cumin
  6. Prepare 1 pinch ground cloves
  7. Prepare 1 pinch ground cinnamon
  8. Get 3 tbsp vegetable oil
  9. Take 2 (15-ounce) cans white or yellow hominy, drained and rinsed
  10. Prepare 2 1/2 cup low-sodium chicken broth
  11. Take 3 poblano chiles, stemmed, seeded, and minced
  12. Get 2 bay leaves
  13. Make ready 2 tsp sugar
  14. Prepare 3 tbsp Minute tapioca
  15. Make ready 1 (4 pound) boneless prok butt roast, trimmed and cut into 11/2-inch chunks
  16. Take 1 Salt and pepper
  17. Prepare 1/4 cup minced fresh cilantro
Instructions to make Tomatillo Chili with Pork and Hominy:
  1. Position over rack 6 inches from broiler element and heat broiler. Toss tomatillos, onion, garlic, oregano, cumin, cloves and cinnaon with oil and spread onto aluminum foil-lined baking sheet. Broil until vegetables are blackened and begin to soften, 5 to 10 minutes, rotating pan halfway through broiling.
  2. Let vegetables cool slightly. Pulse vegetables with accumulated juice in food processor until almost smooth, about 10 pulses; transfer to slow cooker.
  3. Stir hominy, broth, poblanos, tapioca, sugar, and bay leaves into slow cooker. Season pork with salt and pepper and nestle into slow cooker. Cover and cook until pork is tender, 9 to 11 hours on low or 5 to 7 hours on high.
  4. Let chili settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Stir in cilantro, season with salt and pepper to taste, and serve.

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