Slow-Cooker Tomatillo Chili With Pork and Hominy | America's Test Kitchen

Name: Slow-Cooker Tomatillo Chili With Pork and Hominy | America's Test Kitchen
Total time: 1020 min
Ingredients: 1 1/2 pounds tomatillos, husks and stems removed, rinsed well, dried, and halved; 1 onion, cut into 1-inch pieces; 3 tablespoons vegetable oil; 4 garlic cloves, minced; 3/4 teaspoons dried oregano; 1 teaspoon ground cumin; Pinch ground cloves; Pinch ground cinnamon; 2 (15-ounce) cans white or yellow hominy, rinsed; 2 1/2 cups chicken broth, plus extra as needed; 3 poblano chiles, stemmed, seeded, and chopped fine; 3 tablespoons instant tapioca; 2 teaspoons sugar; 2 bay leaves; 1 (4-pound) boneless pork butt roast, pulled apart at seams, trimmed, and cut into 1½-inch pieces; Salt and pepper; 1/4 cup minced fresh cilantro

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Broiling the tomatillos and onion adds smoky flavor to this classic Mexican-style green chili.

Keywords

Main Courses
Pork
Slow Cooker
Stews
Super Bowl

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Ingredients

1 1/2 pounds tomatillos, husks and stems removed, rinsed well, dried, and halved
1 onion, cut into 1-inch pieces
3 tablespoons vegetable oil
4 garlic cloves, minced
3/4 teaspoons dried oregano
1 teaspoon ground cumin
Pinch ground cloves
Pinch ground cinnamon
2 (15-ounce) cans white or yellow hominy, rinsed
2 1/2 cups chicken broth, plus extra as needed
3 poblano chiles, stemmed, seeded, and chopped fine
3 tablespoons instant tapioca
2 teaspoons sugar
2 bay leaves
1 (4-pound) boneless pork butt roast, pulled apart at seams, trimmed, and cut into 1½-inch pieces
Salt and pepper
1/4 cup minced fresh cilantro