This green chili recipe with Hatch chile peppers never fails to please. I’ve been making this chili for years!
Green Chili
Ingredients
- 1 pound Hatch chile peppers halved and seeded
- 3 pound boneless pork roast cubed
- 2 cups all-purpose flour
- 3 tablespoons salt divided
- 3 tablespoons coarsely ground black pepper divided
- ¼ cup vegetable oil
- 2 cups chicken stock
- 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 Low for 6 hours or High for 4 hours, until pork is tender and the flavors blend.
Notes
You can thicken the chili with flour or masa if you like.
