Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, tomatillo chili with pork and hominy. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Tomatillo Chili with Pork and Hominy is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Tomatillo Chili with Pork and Hominy is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have tomatillo chili with pork and hominy using 17 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Tomatillo Chili with Pork and Hominy:
- Get 1 1/2 lb tomatillos (16 to 20 medium), husks and stems removed, rinsed well, dried and halved
- Make ready 1 onion, cut into 1-inch pieces
- Get 4 garlic cloves, minced
- Get 1 tbsp minced fresh oregano or 1 teaspoon dried
- Take 1 tsp dried cumin
- Make ready 1 pinch ground cloves
- Get 1 pinch ground cinnamon
- Prepare 3 tbsp vegetable oil
- Take 2 (15-ounce) cans white or yellow hominy, drained and rinsed
- Prepare 2 1/2 cup low-sodium chicken broth
- Make ready 3 poblano chiles, stemmed, seeded, and minced
- Take 2 bay leaves
- Prepare 2 tsp sugar
- Get 3 tbsp Minute tapioca
- Get 1 (4 pound) boneless prok butt roast, trimmed and cut into 11/2-inch chunks
- Get 1 Salt and pepper
- Take 1/4 cup minced fresh cilantro
Steps to make Tomatillo Chili with Pork and Hominy:
- 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.
- Let vegetables cool slightly. Pulse vegetables with accumulated juice in food processor until almost smooth, about 10 pulses; transfer to slow cooker.
- 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.
- 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.
So that’s going to wrap it up with this special food tomatillo chili with pork and hominy recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
