Green Chili
Ingredients
-
1
pound
Hatch chile peppers, halved and seeded
-
3
pounds
boneless pork roast, cubed
-
2
cups
all-purpose flour
-
3
tablespoons
salt, divided
-
3
tablespoons
coarsely ground black pepper, divided
-
1/4
cup
vegetable oil
-
2
cups
chicken stock
-
15
ounce
can diced tomatoes with green chile peppers
-
1
large
sweet onion, chopped
-
2
tablespoons
ground cumin
-
3
cloves
garlic
Instructions
- Preheat the oven's broiler and line a baking sheet with aluminum foil. Place chile peppers cut-side down on the baking sheet and broil until blackened and blistered. Steam the peppers in a covered bowl for 20 minutes, then peel and chop them. Coat the cubed pork with flour, 2 tablespoons salt, and 2 tablespoons black pepper in a resealable plastic bag. Brown the pork in hot oil in a skillet over medium heat, then transfer to a slow cooker. Add the chopped peppers, chicken stock, diced tomatoes with green chile peppers, onion, cumin, remaining salt, remaining black pepper, and garlic to the slow cooker. Mix well and cook on Low for 6 hours or High for 4 hours until pork is tender and flavors blend.
Nutrition Facts (estimated)
Servings
8
Calories
360
Total fat
13g
Total carbohydrates
36g
Total protein
26g
Sodium
mg
Cholesterol
mg
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