CookPal AI
Green Chili

Green Chili

Cost $15, save $20

Source: Recommended by CookPal

  • 250 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 1 pound Hatch chile peppers, halved and seeded
    • 🧅 1 large sweet onion, chopped

  • Meat

    • 🐖 1 (3 pound) boneless pork roast, cubed

  • Pantry

    • 🌾 2 cups all-purpose flour
    • 🧂 3 tablespoons salt, divided
    • 3 tablespoons coarsely ground black pepper, divided
    • ¼ cup vegetable oil
    • 🍗 2 cups chicken stock
    • 🍅 1 (15 ounce) can diced tomatoes with green chile peppers
    • 2 tablespoons ground cumin
    • 🧄 3 cloves garlic

STEPS

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

Place chile peppers, cut-sides down, onto the prepared baking sheet.

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

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

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

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

Cook on Low for 6 hours or High for 4 hours, until pork is tender and the flavors blend.

NUTRIENTS

Per 1 serving

🔥

360

Calories

  • 26
    Protein
  • 36
    Carbs
  • 13
    Fats

💡 Use gloves when handling chile peppers to avoid irritation.Serve with tortillas or rice for a complete meal.Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.