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.
Great flavor and change from beef chilli. Does take time to chop vegetables, but well worth effort. Volume was too much for my slow cooker so I slow cooked in oven. Will definitely make again - my husband loved it!
I did not make chipotle cream, so can't comment on it.
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