How to Cook Perfect Tomatillo Chili with Pork and Hominy

Tomatillo Chili with Pork and Hominy. A recipe for a bright and fresh tomatillo chili with pork and hominy made in the slow cooker. Ryan's workplace recently had a chili cook-off as an effort to build community within his department. While participation was not mandatory, it was encouraged, and Ryan ambitiously took it upon himself.

In this healthy Mexican-inspired tomatillo and pork chili recipe, poblano peppers, chipotle chiles and oregano add spice without adding too much heat. Hominy is made from white or yellow corn kernels that have been dried, degermed and hulled. You can find canned hominy in the Latin section of many. You can cook Tomatillo Chili with Pork and Hominy using 17 ingredients and 4 steps. Here is how you cook that.

Ingredients of Tomatillo Chili with Pork and Hominy

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

This pork hominy tomatillo stew is the perfect, protein-packed way to warm up a cold day. 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.

Tomatillo Chili with Pork and Hominy step by step

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..

In addition to sour cream, served with chopped cilantro and chopped avocado – it was. This delicious chili uses hatch chiles and tomatillos. Combined with pork and two types of beans, it's packed with protein. Heat the olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Add the cubed pork, salt and pepper, and cook, stirring occasionally until the pork is.