Ingredients
Scale
- 4 pounds pork shoulder (trimmed and cut into 1½ inch chunks)
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1½ pounds tomatillos (husks and stems removed, washed and dried, cut into halves)
- 1 large onion (cut into 1-inch pieces)
- 4 garlic cloves (minced)
- 1 tablespoonsminced fresh oregano (or 1 teaspoon dried)
- 1 teaspoon ground cumin
- 2 tablespoons extra virgin olive oil
- 1 28- ounce can hominy (drained and rinsed)
- 2½ cups low-sodium chicken broth
- 2 large or 3 medium-sized poblano chills (seeded and minced)
- 3 tablespoons minute tapioca
- 2 teaspoons natural cane sugar
- 2 bay leaves
- ¼ cup minced cilantro
- extra cilantro (sour cream, and tortilla chips for serving)
Instructions
- Season the pork with salt and pepper and set aside while you prepare the vegetables. (It’s even better if you season the evening before it goes into the slow cooker.)
- Line a baking pan with aluminum foil. Arrange tomatillos and onions on the pan and toss with garlic, oregano, cumin, and olive oil. Broil until vegetables are soft and slightly charred, about 5-8 minutes, rotating pan halfway through the broiling.
- Allow the vegetables to cool for a few minutes, then place them in the bowl of a food processor along with any accumulated juices. Pulse until tomatillos and onions are almost smooth, about 10-12 pulses. Transfer mixture to slow cooker.
- Add the hominy, broth, poblanos, tapioca, sugar, and bay leaves to the slow cooker and give a quick stir to incorporate. Nestle the pork in the slow cooker being sure to immerse the pork under the liquid. Cover and cook until pork is soft and tender, about 9-11 hours on low or 5-7 hours on high.
- Remove fat from surface and discard bay leaves. Stir in cilantro and season to taste with additional salt and pepper. Serve with additional cilantro, sour cream, and crushed tortilla chips.
- Category: Main
- Cuisine: Mexican