Tomatillo Chili with Pork and Hominy

Name: Tomatillo Chili with Pork and Hominy
Total time: 1800 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 1/2 lb tomatillos (16 to 20 medium), husks and stems removed, rinsed well, dried and halved; 1 onion, cut into 1-inch pieces; 4 garlic cloves, minced; 1 tbsp minced fresh oregano or 1 teaspoon dried; 1 tsp dried cumin; 1 pinch ground cloves; 1 pinch ground cinnamon; 3 tbsp vegetable oil; 2 (15-ounce) cans white or yellow hominy, drained and rinsed; 2 1/2 cup low-sodium chicken broth; 3 poblano chiles, stemmed, seeded, and minced; 2 bay leaves; 2 tsp sugar; 3 tbsp Minute tapioca; 1 (4 pound) boneless prok butt roast, trimmed and cut into 11/2-inch chunks; 1 Salt and pepper; 1/4 cup minced fresh cilantro

KatieVedder @cook_2862388

Lakewood, Colorado

Yummy, will add more peppers or spicer peppers next time.

KatieVedder @cook_2862388

Lakewood, Colorado

Yummy, will add more peppers or spicer peppers next time.

Saved

Ingredients

30 mins

10 servings

1 1/2 lbtomatillos (16 to 20 medium), husks and stems removed, rinsed well, dried and halved
1onion, cut into 1-inch pieces
4garlic cloves, minced
1 tbspminced fresh oregano or 1 teaspoon dried
1 tspdried cumin
1 pinchground cloves
1 pinchground cinnamon
3 tbspvegetable oil
2(15-ounce) cans white or yellow hominy, drained and rinsed
2 1/2 cuplow-sodium chicken broth
3poblano chiles, stemmed, seeded, and minced
2bay leaves
2 tspsugar
3 tbspMinute tapioca
1(4 pound) boneless prok butt roast, trimmed and cut into 11/2-inch chunks
1Salt and pepper
1/4 cupminced fresh cilantro

Saved

Steps

30 mins

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.