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We hope you got insight from reading it, now let’s go back to tomatillo chili with pork and hominy recipe. You can have tomatillo chili with pork and hominy using 17 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Tomatillo Chili with Pork and Hominy:
- Provide 1 1/2 lb of tomatillos (16 to 20 medium), husks and stems removed, rinsed well, dried and halved.
- Get 1 of onion, cut into 1-inch pieces.
- Get 4 of garlic cloves, minced.
- Provide 1 tbsp of minced fresh oregano or 1 teaspoon dried.
- Provide 1 tsp of dried cumin.
- You need 1 pinch of ground cloves.
- Take 1 pinch of ground cinnamon.
- Provide 3 tbsp of vegetable oil.
- Use 2 of (15-ounce) cans white or yellow hominy, drained and rinsed.
- Provide 2 1/2 cup of low-sodium chicken broth.
- Provide 3 of poblano chiles, stemmed, seeded, and minced.
- Get 2 of bay leaves.
- Get 2 tsp of sugar.
- Get 3 tbsp of Minute tapioca.
- Take 1 of (4 pound) boneless prok butt roast, trimmed and cut into 11/2-inch chunks.
- Prepare 1 of Salt and pepper.
- You need 1/4 cup of 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..
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