How to Prepare Speedy Tomatillo Chili with Pork and Hominy

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The ingredients needed to make Tomatillo Chili with Pork and Hominy:

1. Prepare 1 1/2 lb tomatillos (16 to 20 medium), husks and stems removed, rinsed well, dried and halved
2. Make ready 1 onion, cut into 1-inch pieces
3. Get 4 garlic cloves, minced
4. Prepare 1 tbsp minced fresh oregano or 1 teaspoon dried
5. Prepare 1 tsp dried cumin
6. Make ready 1 pinch ground cloves
7. Make ready 1 pinch ground cinnamon
8. Take 3 tbsp vegetable oil
9. Get 2 (15-ounce) cans white or yellow hominy, drained and rinsed
10. Take 2 1/2 cup low-sodium chicken broth
11. Prepare 3 poblano chiles, stemmed, seeded, and minced
12. Take 2 bay leaves
13. Make ready 2 tsp sugar
14. Make ready 3 tbsp Minute tapioca
15. Get 1 (4 pound) boneless prok butt roast, trimmed and cut into 11/2-inch chunks
16. Get 1 Salt and pepper
17. Make ready 1/4 cup minced fresh cilantro

Mix hominy with chunks of pork and bold spices in this hearty, Mexican-inspired chili. Used fire roasted green chilies instead of green pepper. Used leftover pork shoulder roast and added a can of kidney beans. In addition to sour cream, served with chopped cilantro and chopped avocado - it was.

Steps 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.

Used leftover pork shoulder roast and added a can of kidney beans. In addition to sour cream, served with chopped cilantro and chopped avocado - it was. This tomatillo chili recipe has been in constant rotation lately. I prefer to use the pressure cooker for browning to make it a one-pot meal and only one dish to wash! I made the chili with it and used a can of rotell drained and my husband said it was the best chili ever.

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