Slow Cooker Hatch Chile Pork Stew
2 1/2 to 3 pounds pork (boneless thick-cut chops or shoulder), cut into 1-inch cubes
1 teaspoon garlic powder
1 teaspoon salt, plus more to taste
1/4 teaspoon ground pepper, plus more to taste
1/4 cup all-purpose flour
2 tablespoons extra virgin olive oil
1/4 cup tequila, stock, or water
1/2 cup chicken stock or water
1 medium yellow onion, diced
3 garlic cloves, thinly sliced
8 to 10 Hatch green chiles, roasted, peeled, and diced, about 1 cup
1 14.5-ounce can fire-roasted tomatoes
1 teaspoon ground cumin
1 scant tablespoon brown sugar, to taste
1 teaspoon Worcestershire sauce
Sour cream, optional
Toss pork with garlic powder, salt, pepper, and flour until well coated, shaking off any excess.
Heat oil in pan over medium-high heat. Work in batches, browning pork on all sides. Remove from pan, and add to slow cooker.
Pour out grease and return pan to medium heat. Add tequila (or stock or water) to pan to deglaze, scraping up all the brown bits. Bring liquid to boiling, turn off heat, and pour liquid over pork in slow cooker.
To slow cooker, layer on onion, garlic, Hatch chile, tomatoes, cumin, brown sugar, Worcestershire sauce, and chicken stock (or water).
Cover and cook on low 8 hours or high 4 hours. Skim off any excess fat and adjust seasoning. Serve straight up, over rice, or with tortilla chips. Sour cream optional.
(See instructions for roasting Hatch chiles here.)
Source: Frieda’s Inc.
Analyzed to serve 8. Calories 360, Total Fat 19g, Saturated Fat 6g, Trans Fat 0g, Cholesterol 100mg, Sodium 510mg, Total Carbohydrate 14g, Dietary Fiber 2g, Sugars 6g, Protein 30g, Vitamin A 15%, Vitamin C 210%, Iron 15%, Potassium 720mg