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. The key to achieving the bold flavors of this chili in a slow cooker was broiling the tomatillos along with the other aromatics and.

Tomatillo Chili with Pork and Hominy.. He is SOO picky that it affects the girls. I doubt I could get him to eat something with tomatillos or hominy. 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

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

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. In this healthy Mexican-inspired tomatillo and pork chili recipe, poblano peppers, chipotle chiles and oregano add spice without adding too much heat.

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..

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 cumin, then stir in pork and chicken stock. Add in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot.