Stir together first 3 ingredients and 2 1/2 tsp. salt in a large bowl; toss with pork. Sauté half of pork in 2 Tbsp. hot oil in a large skillet over medium-high heat 10 minutes or until browned. Transfer to a 7-qt. slow cooker. Repeat procedure with remaining oil and pork.
Stir tomatillos, next 7 ingredients, and remaining 2 tsp. salt into pork mixture. Cover and cook on LOW 8 hours.
Uncover and stir in cornmeal. Cover and cook on LOW 1 hour. Serve with Chipotle Cream.