Hatch Chile Verde

Ingredients

• 8 Hatchs chile peppers , or more as needed
• 2 pounds pork butt , cut into 1-inch chunks
• 0.5 cups water
• 0.5 teaspoons salt
• 1 tablespoon oil , or as needed
• 1 onion , diced
• 6 cloves garlic , pressed
• 1 tablespoon ground cumin
• 0.25 cups all-purpose flour
• 4 cups chicken broth , or more as needed
• 1 can diced tomatoes , 14.5 ounce
• 1 pinch salt and ground black pepper to taste

Instructions

1. 1

   Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes.

2. 2

   Peel off charred skins, remove seeds, and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.

3. 3

   Combine pork cubes, water, and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, raise heat to medium-high, and cook, stirring constantly until the water evaporates and the pork browns in its rendered fat, 15 to 20 minutes. Remove pork and set aside.

4. 4

   Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles, pork, chicken broth, canned tomatoes, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, until pork cubes are fork-tender, about 1 1/2 hours.