Tomatillo Chili with Pork and Hominy Recipe

Name: Tomatillo Chili with Pork and Hominy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Position over rack 6 inches from broiler element and heat broiler.
2
Toss tomatillos, onion, garlic, oregano, cumin, cloves and cinnaon with oil and spread onto aluminum foil-lined baking sheet.
3
Broil until vegetables are blackened and begin to soften, 5 to 10 minutes, rotating pan halfway through broiling.
4
Let vegetables cool slightly.
5
Pulse vegetables with accumulated juice in food processor until almost smooth, about 10 pulses; transfer to slow cooker.
6
Stir hominy, broth, poblanos, tapioca, sugar, and bay leaves into slow cooker.
7
Season pork with salt and pepper and nestle into slow cooker.
8
Cover and cook until pork is tender, 9 to 11 hours on low or 5 to 7 hours on high.
9
Let chili settle for 5 minutes, then remove fat from surface using large spoon.
10
Discard bay leaves.
11
Stir in cilantro, season with salt and pepper to taste, and serve.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Tomatillo Chili with Pork and Hominy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomatillo Chili with Pork and Hominy

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