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Slow-Cooked Green Chile Pork

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PREP TIME
20 min
COOKING TIME
250 min
TOTAL TIME
290 min
SERVINGS
8 servings
Dinner Mexican U.S.
Slow-Cooked Green Chile Pork
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
  • 1/4 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 the oven rack approximately 6 inches away from the heat source and set the broiler to its highest temperature. Cover a baking sheet with aluminum foil for easy cleanup.
2
Arrange chile peppers, cut-sides facing downwards, on the prepared baking sheet in a single layer.
3
Place these peppers under the preheated broiler and cook until their skin is charred and blistered, typically taking 5 to 8 minutes. Transfer the blackened peppers to a large bowl and cover it tightly with plastic wrap.
4
Allow the peppers to steam as they cool, taking around 20 minutes. Remove and discard the skin; chop the peppers into small pieces and set them aside for later use.
5
In a large resealable plastic bag, combine the pork and a generous amount of flour. Add 2 tablespoons of salt and 2 tablespoons of black pepper; seal the bag securely and mix well to coat the pork evenly.
6
Heat oil in a skillet over medium heat; cook and stir the pork in hot oil until it's browned, usually taking 5 to 7 minutes. Transfer the pork to a slow cooker.
7
Add the chopped peppers, chicken stock, diced tomatoes with green chile peppers, onion, cumin, 1 tablespoon of salt, and 1 tablespoon of black pepper to the slow cooker; mix everything together well.
8
Cook on Low for 6 hours or High for 4 hours, until the pork is tender and all the flavors have melded together.