Hatch Chili

This recipe features Hatch chiles slow-cooked with pork roast, onions, and tomatoes for a flavor-packed green chili

• Preparation Time: 20 mins
• Cooking Time: 4 hr 10 mins
• Total Time: 4 hr 30 mins
• Calories: 360 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups chicken stock
• 2 tablespoons ground cumin
• 3 cloves garlic
• 1 large sweet onion, chopped
• 3 tablespoons salt, divided
• 1 (15 ounce) can diced tomatoes with green chile peppers
• 1 pound Hatch chile peppers, halved and seeded
• 1 (3 pound) boneless pork roast, cubed
• 3 tablespoons coarsely ground black pepper, divided
• 0.25 cup vegetable oil

Recipe Instructions

Step 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.

Step 2

Place chile peppers, cut-sides down, onto the prepared baking sheet.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Cook on High until pork is tender and flavors blend, about 4 hours.