Tomatillo Chili with Pork and Hominy. Add the hominy, broth, poblanos, tapioca, sugar, and bay leaves to the slow cooker and give a quick stir to incorporate. Nestle the pork in the slow cooker being sure to immerse the pork under the liquid. In this classic green chili, chunks of pork slowly simmer in a bright sauce made from chiles and tomatillos.

Season pork with salt and pepper and nestle into slow cooker. Tomatillo Chili with Pork and Hominy.. He is SOO picky that it affects the girls. You can cook Tomatillo Chili with Pork and Hominy using 17 ingredients and 4 steps. Here is how you cook it.

Ingredients of Tomatillo Chili with Pork and Hominy

You need 1 1/2 lb of tomatillos (16 to 20 medium), husks and stems removed, rinsed well, dried and halved.
Prepare 1 of onion, cut into 1-inch pieces.
Prepare 4 of garlic cloves, minced.
It's 1 tbsp of minced fresh oregano or 1 teaspoon dried.
You need 1 tsp of dried cumin.
Prepare 1 pinch of ground cloves.
Prepare 1 pinch of ground cinnamon.
It's 3 tbsp of vegetable oil.
Prepare 2 of (15-ounce) cans white or yellow hominy, drained and rinsed.
Prepare 2 1/2 cup of low-sodium chicken broth.
It's 3 of poblano chiles, stemmed, seeded, and minced.
It's 2 of bay leaves.
You need 2 tsp of sugar.
It's 3 tbsp of Minute tapioca.
You need 1 of (4 pound) boneless prok butt roast, trimmed and cut into 11/2-inch chunks.
Prepare 1 of Salt and pepper.
Prepare 1/4 cup of minced fresh cilantro.

I doubt I could get him to eat something with tomatillos or hominy. If he didn't grow up with it he's not going to eat it. I have to slowly work new foods into our lives. The combination of two new ingredients, along with the tapioca would definitely send.

Tomatillo Chili with Pork and Hominy step by step

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..
Let vegetables cool slightly. Pulse vegetables with accumulated juice in food processor until almost smooth, about 10 pulses; transfer to slow cooker..
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..
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..

In this healthy Mexican-inspired tomatillo and pork chili recipe, poblano peppers, chipotle chiles and oregano add spice without adding too much heat. To keep the saturated fat low, we use one pound of ground pork and add whole-grain bulgur to boost the volume and fiber in this chili recipe. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour. Add the hominy and browned pork; heat to boiling on high. Add the cumin, then stir in pork and chicken stock.