Hatch Green Chile Pork Stew

1. 1

   Position an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.

2. 2

   Arrange the chile peppers, cut-sides down, on the prepared baking sheet.

3. 3

   Broil until the pepper skins are 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. Remove and discard the skins; chop the peppers into small pieces and set aside.

4. 4

   Put the 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 the pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker.

6. 6

   Add the 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 on High for 4 hours, until the pork is tender and the flavors have blended.

• Calories 626.64 kcal High
• Protein 26.63 g Good Source
• Carbs 33.78 g Moderate
• Total Fat 42.33 g High
• Saturated Fat 17.27 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 471.16 mg High
• Sodium 396.97 mg Moderate
• Fiber 4.38 g Moderate
• Sugar 1.45 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 106.73 mg Low Source
• Iron 6.68 mg Good Source
• Potassium 268.42 mg Low Source
• Vitamin A 5.87 mcg_rae Low Source
• Vitamin C 23.31 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅