Tomatillo Chili with Pork and Hominy

• 1 1/2 lb tomatillos (16 to 20 medium), husks and stems removed, rinsed well, dried and halved
• 1 onion, cut into 1-inch pieces
• 4 garlic cloves, minced
• 1 tbsp minced fresh oregano or 1 teaspoon dried
• 1 tsp dried cumin
• 1 pinch ground cloves
• 1 pinch ground cinnamon
• 3 tbsp vegetable oil
• 2 (15-ounce) cans white or yellow hominy, drained and rinsed
• 2 1/2 cup low-sodium chicken broth
• 3 poblano chiles, stemmed, seeded, and minced
• 2 bay leaves
• 2 tsp sugar
• 3 tbsp Minute tapioca
• 1 (4 pound) boneless prok butt roast, trimmed and cut into 11/2-inch chunks
• 1 Salt and pepper
• 1/4 cup minced fresh cilantro

1. Position over rack 6 inches from broiler element and heat broiler.
2. Toss tomatillos, onion, garlic, oregano, cumin, cloves and cinnaon with oil and spread onto aluminum foil-lined baking sheet.
3. Broil until vegetables are blackened and begin to soften, 5 to 10 minutes, rotating pan halfway through broiling.
4. Let vegetables cool slightly.
5. Pulse vegetables with accumulated juice in food processor until almost smooth, about 10 pulses; transfer to slow cooker.
6. Stir hominy, broth, poblanos, tapioca, sugar, and bay leaves into slow cooker.
7. Season pork with salt and pepper and nestle into slow cooker.
8. Cover and cook until pork is tender, 9 to 11 hours on low or 5 to 7 hours on high.
9. Let chili settle for 5 minutes, then remove fat from surface using large spoon.
10. Discard bay leaves.
11. Stir in cilantro, season with salt and pepper to taste, and serve.

onion, garlic, fresh oregano, cumin, ground cloves, ground cinnamon, vegetable oil, hominy, chicken broth, chiles, bay leaves, sugar, tapioca, boneless prok butt roast, salt, fresh cilantro

Taken from cookpad.com/us/recipes/338404-tomatillo-chili-with-pork-and-hominy (may not work)