Recipe: Tasty Tomatillo Chili with Pork and Hominy

Tomatillo Chili with Pork and Hominy. A cozy and yet brightly flavored slow cooker tomatillo chili with pork and hominy. -@gatheranddine. Posole, also known as pozole, is a simple stew made with pork and hominy. This posole rojo recipe uses red chile peppers and is easy and delicious.

Brown pork on all sides, remove pork with slotted spoon and add to tomatillos. This dish proves a hearty chili can give off a fresh vibe too. It's the perfect choice for pork fans (it uses country ribs and chorizo), and the amount of heat is lovely. You can have Tomatillo Chili with Pork and Hominy using 17 ingredients and 4 steps. Here is how you achieve 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. It's 1 of onion, cut into 1-inch pieces.
3. You need 4 of garlic cloves, minced.
4. You need 1 tbsp of minced fresh oregano or 1 teaspoon dried.
5. Prepare 1 tsp of dried cumin.
6. You need 1 pinch of ground cloves.
7. You need 1 pinch of ground cinnamon.
8. It's 3 tbsp of vegetable oil.
9. Prepare 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. Prepare 3 of poblano chiles, stemmed, seeded, and minced.
12. You need 2 of bay leaves.
13. Prepare 2 tsp of sugar.
14. It's 3 tbsp of Minute tapioca.
15. It's 1 of (4 pound) boneless prok butt roast, trimmed and cut into 11/2-inch chunks.
16. You need 1 of Salt and pepper.
17. It's 1/4 cup of minced fresh cilantro.

Stir in the vinegar, and season with salt and pepper to taste. If you've never tried hominy before, you're in for a treat. Mix hominy with chunks of pork and bold spices in this hearty, Mexican-inspired chili. This tomatillo chili recipe has been in constant rotation lately.

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..

I prefer to use the pressure cooker for browning to make it a one-pot meal and only one dish to wash! I made the chili with it and used a can of rotell drained and my husband said it was the best chili ever. Add tomatoes, broth and hominy; bring to simmer. In this healthy Mexican-inspired tomatillo and pork chili recipe, poblano peppers, chipotle chiles and oregano add spice without adding too much heat. You can find canned hominy in the Latin section of many supermarkets, Latin markets and specialty stores.