Hatch Chile Verde
Ingreadient
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8 Hatch chile peppers, or more as needed
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2 pounds pork butt, cut into 1-inch chunks
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½ cup water
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½ teaspoon salt
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1 tablespoon oil, or as needed
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1 onion, diced
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6 cloves garlic, pressed
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1 tablespoon ground cumin
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¼ cup all-purpose flour
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4 cups chicken broth, or more as needed
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1 (14.5 ounce) can diced tomatoes
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1 pinch salt and ground black pepper to taste
Direction
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Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.
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Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.
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Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.
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Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.
