Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on Time
20 Mins
Total Time
9 Hours 20 Mins
Makes 6 to 8 servings

Fresh tomatillos look like small green tomatoes wrapped in thin papery skin. Remove skin, and rinse before chopping. If you can't find fresh, look for canned on the Latin aisle at the grocery.

How to Make It

Step 1

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.

Step 2

Stir tomatillos, next 7 ingredients, and remaining 2 tsp. salt into pork mixture. Cover and cook on LOW 8 hours.

Step 3

Uncover and stir in cornmeal. Cover and cook on LOW 1 hour. Serve with Chipotle Cream.

Ratings & Reviews

Mahetabel's Review

January 13, 2015
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.