Spicy Green Pork Chili

"My kids love it. Has several spices and delicious flavor"

Prep Time

45 mins

Cook Time

7 hours

Paired With

Main Protein



See below see below


2 pounds tomatillos, husks and stems removed, cleaned, dried, and halved
1 white onion, cut and chopped
3 tablespoons avocado oil
4-6 garlic cloves, minced
¾ teaspoon dried oregano
1 teaspoon ground cumin
Dash ground cloves
2 cans drained hominy
3 cups chicken broth
3 fresh poblano or jalapeno peppers, seeded and chopped
3 tablespoons instant tapioca
1 teaspoon cinnamon
2 teaspoons white sugar
2 bay leaves
1 (4-pound) boneless pork butt roast, cut into 2-inch pieces
Salt and black pepper
1 tablespoon white pepper
¼ cup chopped fresh cilantro
Pre-heat broiler. Position oven rack 6 inches from broiler element. Toss tomatillos and onion with salt, avocado oil, garlic, oregano, cumin, cloves, and cinnamon in a large bowl, then spread onto foil-lined rimmed baking sheet. Broil vegetables until blackened and soft, 5 to 10 minutes.

Pulse onion and tomatillos in food processor until almost smooth; pour into slow cooker.

Add hominy, broth, poblanos, tapioca, sugar, and bay leaves into slow cooker. Season pork with salt and black pepper and stir into slow cooker. Cover and slow cook 10 hours on low or 6 hours on high. Turn cooker to low or warm.

Remove bay leaves before serving and add white pepper. Stir. Serve with cilantro on side.