Green Chili

Name: Green Chili
Total time: 290
Yield: 8
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

Recipe by james from allrecipes.com

Dinner 5 Hr. 50 Mins.

Ingredients

8 servings

•

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

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