Easiest Way to Cook 2021 Tomatillo Chili with Pork and Hominy

Tomatillo Chili with Pork and Hominy. 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. Pozole is a super easy and amazingly tasty stew made with pork, dried chiles, and hominy.

Mix hominy with chunks of pork and bold spices in this hearty, Mexican-inspired chili. 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. 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. It's 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. Prepare 1 pinch of ground cloves.
7. It's 1 pinch of ground cinnamon.
8. You need 3 tbsp of vegetable oil.
9. Prepare 2 of (15-ounce) cans white or yellow hominy, drained and rinsed.
10. Prepare 2 1/2 cup of low-sodium chicken broth.
11. It's 3 of poblano chiles, stemmed, seeded, and minced.
12. It's 2 of bay leaves.
13. Prepare 2 tsp of sugar.
14. It's 3 tbsp of Minute tapioca.
15. Prepare 1 of (4 pound) boneless prok butt roast, trimmed and cut into 11/2-inch chunks.
16. Prepare 1 of Salt and pepper.
17. It's 1/4 cup of minced fresh cilantro.

Try this Pork and Tomatillo Chili recipe, or contribute your own. Brown pork on all sides, remove pork with slotted spoon and add to tomatillos. The Best Mexican Pork Chili Recipes on Yummly Tomatillos are great in everything from fresh salsas to chilis and tacos.

Tomatillo Chili with Pork and Hominy instructions

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..

Sliced cactus and spicy peppers are simmered with cubed pork and vegetables in this rich, south-of-the-border stew. 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. Stir in the vinegar, and season with salt and pepper to taste. Tomatillos add a touch of tartness and a pretty green color to a mild, spicy chicken soup with hominy.

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