Tomatillo Chili w/Pork and Hominy – or as I referred to it as running with scissors

I am definitely open to trying new things; I actually encourage everyone to at least try something before you decide “I don’t like it”. Which is a far cry from how I grew up; I had a strict rule I would not eat anything that was green; except iceberg lettuce. Thankfully I have changed my ways or life would certainly be pretty boring and I would not have a damn thing to write about.

Tomatillo chili with pork and hominy 020

This week I totally went out on a limb; at least for me.  I have never bought tomatillos, hominy or Poblanos before.  I will also confess I have never heard of hominy before until I heard Guy Fieri say he LOVED them. So I at the very least I wanted to try them. I think that is HUGE growth for me and I won’t say love just yet; but I definitely liked them.

Tomatillo chili with pork and hominy 003

Tomatillo

Tomatillo chili with pork and hominy 009

Poblano Pepper

This recipe is another with some prep up front you can let the slow cooker finish the job.  If you don’t have a free night during the week than try this on the weekend!

Tomatillo chili with pork and hominy 002 Tomatillo chili with pork and hominy 006 Tomatillo chili with pork and hominy 005 Tomatillo chili with pork and hominy 007 Tomatillo chili with pork and hominy 008

Tomatillos 15-20 medium, husks and stems removed, rinsed well, dried and halved

1 large onion, cut into 1 inch pieces

4-6 cloves of garlic, minced

1 tsp dried oregano

1 tsp cumin

Pinch of ground cloves

Pinch of ground cinnamon

3 tbs vegetable oil

2 cans white or yellow hominy, drained and rinsed

2 ½ cups chicken broth

2-3 poblano chilies, stemmed, seeded, and minced

3 tbs minute tapioca – I found mine in the baking isle of my local grocery store

2 tsp sugar

2 bay leaves

1 4lb boneless pork butt roast, trimmed and cut into 1 ½ inch chunks

Salt and pepper

½ cup minced fresh cilantro

Position oven rack 6 inches from broiler, toss tomatillos, onion, garlic, cumin, cloves and cinnamon with oil and spread onto aluminum foil-lined baking sheet. Broil until vegetables are blackened and begin to soften. 8-12 minutes rotating pan halfway through.

Tomatillo chili with pork and hominy 012 Tomatillo chili with pork and hominy 013 Tomatillo chili with pork and hominy 014 Tomatillo chili with pork and hominy 016

Let vegetables cool slightly, pulse vegetables along with juices in a food processor until almost smooth. About 10-15 pulses; transfer to slow cooker.

Stir hominy, broth, poblanos, tapioca, sugar, and bay leaves into slow cooker. Cover and cook until pork is tender, 9-11 hours on low or 5-7 on high.

Tomatillo chili with pork and hominy 017 Tomatillo chili with pork and hominy 018 Tomatillo chili with pork and hominy 019

Let chili settle for 5-10 minutes, then remove the fat from the surface, discard bay leaves, stir in cilantro, season with salt and pepper to taste and serve with your favorite chili toppings.  Shredded cheese, sour cream and salsa it’s all good!!!

Signing off to watch the super bowl – GO PATS!!!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s