Green Chili Recipe

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
• 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, minced

Directions

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. Cook under the preheated broiler until the skin of peppers has blackened and blistered, 5 to 8 minutes.
3. Once the peppers are blackened, transfer them to a large bowl and cover tightly with plastic wrap. Let them steam as they cool for about 20 minutes.
4. After the peppers have cooled, remove and discard the skins. Chop the peppers into small pieces and set aside.
5. Place the cubed pork in a large resealable plastic bag. Add the flour, 2 tablespoons salt, and 2 tablespoons black pepper. Seal the bag and toss to coat the pork evenly.
6. Heat the vegetable oil in a skillet over medium heat. Add the pork and cook, stirring occasionally, until it is browned, about 5 to 7 minutes.
7. Transfer the browned pork to a slow cooker. Add the chopped peppers, chicken stock, diced tomatoes with green chile peppers, onion, cumin, remaining 1 tablespoon salt, remaining 1 tablespoon black pepper, and minced garlic to the slow cooker. Stir to combine all the ingredients.
8. Cook the mixture on Low for 6 hours or on High for 4 hours, until the pork is tender and the flavors have melded together.

Recipe Tip

You can thicken the chili with flour or masa if you prefer a thicker consistency.

Nutrition Facts (per serving)

Note: Nutrition data is based on the full amount of breading ingredients; the actual amount consumed will vary depending on how much breading is used.

Disclaimer: If you're following a medically restricted diet, please consult a doctor or registered dietitian before preparing this recipe.