Name: Hatch Chili
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Hatch chile peppers, halved and seeded - 1 pound; Boneless pork roast, cubed - 1 (3 pound); All-purpose flour - 2 cups; Salt, divided - 3 tablespoons; Coarsely ground black pepper, divided - 3 tablespoons; Vegetable oil - ¼ cup; Chicken stock - 2 cups; Diced tomatoes with green chile peppers - 1 (15 ounce) can; Sweet onion, chopped - 1 large; Ground cumin - 2 tablespoons; Garlic - 3 cloves

Ingredients for - Hatch Chili

1. Hatch chile peppers, halved and seeded 1 pound

2. Boneless pork roast, cubed 1 (3 pound)

3. All-purpose flour 2 cups

4. Salt, divided 3 tablespoons

5. Coarsely ground black pepper, divided 3 tablespoons

6. Vegetable oil ¼ cup

7. Chicken stock 2 cups

8. Diced tomatoes with green chile peppers 1 (15 ounce) can

9. Sweet onion, chopped 1 large

10. Ground cumin 2 tablespoons

11. Garlic 3 cloves

How to cook deliciously - Hatch Chili

1 . Stage

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet.

2 . Stage

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.

3 . Stage

Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High.

4 . Stage

Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.