Hey everyone, it’s me, Dave, welcome to my 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 food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Tomatillo Chili with Pork and Hominy is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Tomatillo Chili with Pork and Hominy is something that I’ve loved my entire life. They are nice and they look wonderful.
A recipe for a bright and fresh tomatillo chili with pork and hominy made in the slow cooker. Ryan's workplace recently had a chili cook-off as an effort to build community within his department. While participation was not mandatory, it was encouraged, and Ryan ambitiously took it upon himself.
To get started with this particular recipe, we have to first 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 that.
The ingredients needed to make Tomatillo Chili with Pork and Hominy:
- Take tomatillos (16 to 20 medium), husks and stems removed, rinsed well, dried and halved
- Get onion, cut into 1-inch pieces
- Prepare garlic cloves, minced
- Take minced fresh oregano or 1 teaspoon dried
- Get dried cumin
- Prepare ground cloves
- Prepare ground cinnamon
- Take vegetable oil
- Make ready (15-ounce) cans white or yellow hominy, drained and rinsed
- Take low-sodium chicken broth
- Take poblano chiles, stemmed, seeded, and minced
- Get bay leaves
- Prepare sugar
- Make ready Minute tapioca
- Prepare (4 pound) boneless prok butt roast, trimmed and cut into 11/2-inch chunks
- Get Salt and pepper
- Prepare minced fresh cilantro
This pork hominy tomatillo stew is the perfect, protein-packed way to warm up a cold day. Mix hominy with chunks of pork and bold spices in this hearty, Mexican-inspired chili. Used fire roasted green chilies instead of green pepper. Used leftover pork shoulder roast and added a can of kidney beans.
Instructions 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.
In addition to sour cream, served with chopped cilantro and chopped avocado - it was. This delicious chili uses hatch chiles and tomatillos. Combined with pork and two types of beans, it's packed with protein. Heat the olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Add the cubed pork, salt and pepper, and cook, stirring occasionally until the pork is.
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