Authentic 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
• 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

1. Position an oven rack approximately 6 inches from the broiler and preheat. Cover a baking sheet with aluminum foil for easy cleanup.
2. Arrange the Hatch chile peppers on the prepared baking sheet, cut-sides facing down.
3. Broil the chile peppers until the skin is blackened and blistered, approximately 5 to 8 minutes. Transfer the blackened peppers to a large bowl and cover tightly with plastic wrap. Allow the peppers to steam as they cool for about 20 minutes. Peel off and discard the skins, then chop the peppers into small pieces and set aside.
4. Place the pork cubes into a large resealable plastic bag. Add the flour, 2 tablespoons of salt, and 2 tablespoons of black pepper. Seal the bag securely and toss to ensure the pork is evenly coated with the mixture.
5. Heat the oil in a large skillet over medium heat. Add the pork and cook, stirring occasionally, until browned on all sides, about 5 to 7 minutes. Transfer the browned pork to a slow cooker.
6. Add the chopped Hatch chile peppers, chicken stock, diced tomatoes with green chile peppers, chopped onion, cumin, the remaining 1 tablespoon of salt, the remaining 1 tablespoon of black pepper, and minced garlic to the slow cooker. Stir well to combine all ingredients.
7. Cook on Low heat for 6 hours or on High heat for 4 hours, or until the pork is very tender and the flavors have melded together beautifully.

Nutrition

• Calories: 360 kcal
• Fat Content: 13 g
• Fiber Content: 4 g
• Sugar Content: 4 g
• Sodium Content: 3165 mg
• Protein Content: 26 g
• Cholesterol Content: 61 mg
• Carbohydrate Content: 36 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g