This green chili recipe with Hatch chile peppers never fails to please. I've been making this chili for years!
Ingredients
- Hatch Chili peppers, halved and: 1 pound (seeded)
- boneless pork roast: 1 piece (3 pound, cubed)
- all-purpose flour: 2 cups
- salt: 3 Tbsp (divided)
- coarsely ground black pepper: 3 Tbsp (divided)
- vegetable oil: 0.25 cup
- chicken stock: 2 cups
- tomatoes with green Chili peppers: 1 can (15 ounce can, diced)
- sweet onion: 1 piece (chopped)
- ground cumin: 2 Tbsp
- garlic: 3 clove
Metric Conversion
Stages of cooking
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
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Place chile peppers, cut-sides down, onto the prepared baking sheet.
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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.
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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.
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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.
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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.
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Cook on Low for 6 hours or High for 4 hours, until pork is tender and the flavors blend.
