Ingredients
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1 pound Hatch chile peppers, halved and seeded
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1 (3 pound) boneless pork roast, cubed
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2 cups all-purpose flour
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3 tablespoons salt, divided
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3 tablespoons coarsely ground black pepper, divided
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¼ cup vegetable oil
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2 cups chicken stock
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1 (15 ounce) can diced tomatoes with green chile peppers
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1 large sweet onion, chopped
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2 tablespoons ground cumin
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3 cloves garlic
Directions
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
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Place chile peppers, cut-sides down, onto the prepared baking sheet.
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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.
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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.
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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.
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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.
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Cook on Low for 6 hours or High for 4 hours, until pork is tender and the flavors blend.
Recipe Tip
You can thicken the chili with flour or masa if you like.
Editor's Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount consumed will vary.
Nutrition Facts (per serving)
360 | Calories |
13g | Fat |
36g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 360 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 2g | 12% |
Cholesterol 61mg | 20% |
Sodium 3165mg | 138% |
Total Carbohydrate 36g | 13% |
Dietary Fiber 4g | 14% |
Total Sugars 4g | |
Protein 26g | 53% |
Vitamin C 6mg | 6% |
Calcium 52mg | 4% |
Iron 4mg | 21% |
Potassium 446mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.