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Slow-Cooker Tomatillo Chili With Pork and Hominy

By America's Test Kitchen

Published on October 16, 2019

Time

9 to 10 hours on low or 6 to 7 hours on high

Yield

Serves 8 to 10

Slow cooker size

5 to 7 quarts

Slow-Cooker Tomatillo Chili With Pork and Hominy

Ingredients

1 ½ pounds tomatillos, husks and stems removed, rinsed well, dried, and halved1 onion, cut into 1-inch pieces3 tablespoons vegetable oil 4 garlic cloves, minced¾ teaspoons dried oregano 1 teaspoon ground cumin Pinch ground cloves Pinch ground cinnamon 2 (15-ounce) cans white or yellow hominy, rinsed2 ½ cups chicken broth, plus extra as needed3 poblano chiles, stemmed, seeded, and chopped fine3 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 piecesSalt and pepper ¼ cup minced fresh cilantro

Before You Begin

If you can't find fresh tomatillos, you can substitute three 11-ounce cans of tomatillos, drained, rinsed, and patted dry; broil as directed in step 1. Pork butt roast is often labeled Boston butt in the supermarket. Serve with your favorite chili garnishes.

Instructions

  1. 1. Position oven rack 6 inches from broiler element and heat broiler. Toss tomatillos and onion with oil, garlic, oregano, cumin, cloves, and cinnamon, then spread onto aluminum foil-lined rimmed baking sheet. Broil vegetables until blackened and beginning to soften, 5 to 10 minutes, rotating sheet halfway through broiling; let cool slightly.
  2. Pulse vegetables, along with any accumulated juices, in food processor until almost smooth, about 10 pulses, scraping down sides of bowl as needed; transfer to slow cooker.
  3. Stir hominy, broth, poblanos, tapioca, sugar, and bay leaves into slow cooker. Season pork with salt and pepper and stir into slow cooker. Cover and cook until pork is tender, 9 to 10 hours on low or 6 to 7 hours on high.
  4. Discard bay leaves. Adjust consistency with extra hot broth as needed. Stir in cilantro and season with salt and pepper to taste. Serve.
Slow-Cooker Tomatillo Chili With Pork and Hominy
Photography by Daniel J. van Ackere. Styling by Sally Staub.

Slow-Cooker Tomatillo Chili With Pork and Hominy

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By America's Test Kitchen
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Time

9 to 10 hours on low or 6 to 7 hours on high

Yield

Serves 8 to 10

Slow cooker size

5 to 7 quarts

Ingredients

1 ½ 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
¾ teaspoons dried oregano
1 teaspoon ground cumin
Pinch ground cloves
Pinch ground cinnamon
2 (15-ounce) cans white or yellow hominy, rinsed
2 ½ 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
¼ cup minced fresh cilantro

Ingredients

1 ½ 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
¾ teaspoons dried oregano
1 teaspoon ground cumin
Pinch ground cloves
Pinch ground cinnamon
2 (15-ounce) cans white or yellow hominy, rinsed
2 ½ 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
¼ cup minced fresh cilantro

Ingredients

1 ½ 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
¾ teaspoons dried oregano
1 teaspoon ground cumin
Pinch ground cloves
Pinch ground cinnamon
2 (15-ounce) cans white or yellow hominy, rinsed
2 ½ 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
¼ cup minced fresh cilantro

Why This Recipe Works

In this classic green chili, chunks of pork slowly simmer in a bright sauce made from chiles and tomatillos. The key to achieving the bold flavors of this chili in a slow cooker was broiling the tomatillos along with the other aromatics and spices. Once charred, the vegetables and spices took on a rustic, smoky flavor, and we pureed them to create a flavorful base. Hominy also contributed to the heartiness of the dish and helped thicken the sauce. 

Before You Begin

If you can't find fresh tomatillos, you can substitute three 11-ounce cans of tomatillos, drained, rinsed, and patted dry; broil as directed in step 1. Pork butt roast is often labeled Boston butt in the supermarket. Serve with your favorite chili garnishes.

Instructions

  1. 1. Position oven rack 6 inches from broiler element and heat broiler. Toss tomatillos and onion with oil, garlic, oregano, cumin, cloves, and cinnamon, then spread onto aluminum foil-lined rimmed baking sheet. Broil vegetables until blackened and beginning to soften, 5 to 10 minutes, rotating sheet halfway through broiling; let cool slightly.
  2. Pulse vegetables, along with any accumulated juices, in food processor until almost smooth, about 10 pulses, scraping down sides of bowl as needed; transfer to slow cooker.
  3. Stir hominy, broth, poblanos, tapioca, sugar, and bay leaves into slow cooker. Season pork with salt and pepper and stir into slow cooker. Cover and cook until pork is tender, 9 to 10 hours on low or 6 to 7 hours on high.
  4. Discard bay leaves. Adjust consistency with extra hot broth as needed. Stir in cilantro and season with salt and pepper to taste. Serve.

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