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Green Chili
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Prep Time:
20 minutes
Cook Time:
250 minutes
Total Time:
290 minutes
Succulent pork cubes slow-cooked with roasted Hatch chiles, garlic, tomatoes, and spices for a delicious green chili.
Ingredients:
  • 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
  • 0.25 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
Instructions:
  • Position the oven rack 6 inches from the heat source and preheat the broiler. Cover a baking sheet with aluminum foil.
  • Arrange the chile peppers cut-side down on the baking sheet.
  • Broil the peppers until charred, 5 to 8 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 20 minutes. Peel and chop the peppers into small pieces. Set aside.
  • Place the pork in a large resealable plastic bag with flour, 2 tablespoons salt, and 2 tablespoons black pepper. Seal the bag tightly and shake to evenly coat the pork.
  • In a skillet over medium heat, warm up oil. Cook and stir pork until browned, for 5 to 7 minutes. Then, transfer the pork to a slow cooker.
  • Combine chopped peppers, chicken stock, diced tomatoes with green chile peppers, onion, cumin, remaining salt and pepper, and garlic in the slow cooker; stir to combine.
  • Slow cook for 6 hours on low heat or 4 hours on high heat until the pork is tender and the flavors meld together perfectly.

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