Green Chili with Hatch Chile Peppers

Directions

• Prepare the Peppers:
• 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 the halved chile peppers, cut-sides down, onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
• Transfer the blackened peppers to a large bowl and cover tightly with plastic wrap. Let them steam as they cool, about 20 minutes.
• Once cooled, remove and discard the skins; chop the peppers into small pieces and set aside.
• Prepare the Pork:
• Place the cubed pork in a large resealable plastic bag. Add the flour, 2 tablespoons of salt, and 2 tablespoons of black pepper. Seal the bag and shake well to coat the pork evenly.
• Heat the vegetable oil in a large skillet over medium heat. Cook and stir the pork in the hot oil until browned, about 5 to 7 minutes.
• Transfer the browned pork to a slow cooker.
• Cook the Chili:
• Add the chopped peppers, chicken stock, diced tomatoes with green chile peppers, onion, cumin, remaining 1 tablespoon of salt, remaining 1 tablespoon of black pepper, and garlic to the slow cooker.
• Stir well to combine all ingredients.
• Cook on Low for 6 hours or on High for 4 hours, until the pork is tender and the flavors have blended.
• Thicken (Optional):
• If desired, you can thicken the chili by stirring in a bit of flour or masa towards the end of cooking.