Tomatillo Chili with Pork and Hominy

Source : Position Over Rack 6 Inches From Broiler Element And Heat Broiler Toss Tomatillos Onion Garlic Oregano Cumin Cloves And Cinnaon With Oil And Sprea...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : July 18, 2022

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.


Ingredients

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

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