Green Chili

Name: Green Chili
Cook time: 6 h
Total time: 6 h
Yield: 1 servings
Ingredients: 1 lb Hatch chile peppers, halved and seeded; 1 3-pound boneless pork roast, cubed; 2 cup All Purpose Flour; 3 tbsp Salt, divided; 3 tbsp Ground Black Pepper, divided; 0.25 cup Vegetable Oil; 2 cup Chicken Stock; 1 15-ounce can tomatoes with green chile peppers, diced; 1 large sweet onion, chopped; 2 tbsp Ground Cumin; 3 Garlic

This green chili recipe with Hatch chile peppers never fails to please. I’ve been making this chili for years!

Brooke1999

Cook6 hrs

Total6 hrs

Servings1

Difficultyeasy

Ingredients

1 lbHatch chile peppers, halved and seeded
13-pound boneless pork roast, cubed
2 cupAll Purpose Flour
3 tbspSalt, divided
3 tbspGround Black Pepper, divided
0.25 cupVegetable Oil
2 cupChicken Stock
115-ounce can tomatoes with green chile peppers, diced
1large sweet onion, chopped
2 tbspGround Cumin
3Garlic

Instructions

1
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
2
Place chile peppers, cut-sides down, onto the prepared baking sheet.
3
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.
4
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.
5
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.
6
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.
7
Cook on Low for 6 hours or High for 4 hours, until pork is tender and the flavors blend.