Ingredients

• 1 pound Hatch chile peppers , halved and seeded
• 1 , 3 pound
• 2 cups all-purpose flour
• 3 tablespoons salt , divided
• 3 tablespoons coarsely ground black pepper , divided
• 0.25 cups vegetable oil
• 2 cups chicken stock
• 1 , 15 ounce
• 1 large sweet onion , chopped
• 2 tablespoons ground cumin
• 3 cloves garlic

Instructions

1. 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.
2. 2 Place chile peppers, cut-sides down, onto the prepared baking sheet.
3. 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.
4. 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.
5. 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.
6. 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.
7. 7 Cook on Low for 6 hours or High for 4 hours, until pork is tender and the flavors blend.

Nutrition per serving