Green Chili
Ingreadient
-
1 pound Hatch chile peppers, halved and seeded
-
1 (3 pound) boneless pork roast, cubed
-
2 cups all-purpose flour
-
3 tablespoons salt, divided
-
3 tablespoons coarsely ground black pepper, divided
-
¼ cup vegetable oil
-
2 cups chicken stock
-
1 (15 ounce) can diced tomatoes with green chile peppers
-
1 large sweet onion, chopped
-
2 tablespoons ground cumin
-
3 cloves garlic
Direction
-
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
-
Place chile peppers, cut-sides down, onto the prepared baking sheet.
-
Cook under the preheated broiler until the skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a large bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into small pieces and set aside.
-
Place pork in a large resealable plastic bag; add flour, 2 tablespoons salt, and 2 tablespoons black pepper. Seal the bag well and toss to coat.
-
Heat oil in a skillet over medium heat. Cook and stir pork in hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker.
-
Add chopped peppers, chicken stock, diced tomatoes with green chile peppers, onion, cumin, remaining 1 tablespoon salt, remaining 1 tablespoon black pepper, and garlic to the slow cooker; mix well.
-
Cook on Low for 6 hours or High for 4 hours, until pork is tender and the flavors blend.
