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
1 14.5-ounce can fire-roasted tomatoes
1 teaspoon ground cumin
1-2 teaspoons 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.)