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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.

Recipe by Southern Living January 2015

Gallery

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
20 mins
total:
9 hrs 20 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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