Crockpot Chile Verde

Crockpot Chile Verde 

2 to 3 lbs.        Pork Tenderloin.

1 bag               Hatch Chile peppers.

1 4 oz.             Green chiles.

1                      Yellow onion.

1 Tbsp.            Olive oil.  

1                      Red bell pepper.

2 cups              Chicken broth

3 cloves           Garlic

1 Tsp.               Pepper

1/2 Tsp.            Sea salt  

1 Tsp.               Garlic Powder

1 Tsp.               Ground cumin*

1 Tsp.               Cayenne pepper*

1 Tsp.                Chili powder*

*Or to taste.

Either the night before or the early morning, start with the Hatch chiles and the pork. Pre-heat the oven to 425 degrees.  Line a baking pan with foil. Rince the chiles, dry them off, place them on the foil, do not crowd them. Brush them with olive oil and lightly salt. Bake for 10 minutes until they start to blister, turn them with tongs and bake another 10 to 15 minutes. When they are blackened and blistered remove them and add to a bowl, cover with foil and let them steam until they are cool enough to touch. 

Place the roasted chiles on a clean cutting board or a flat surface and grab the stem area with your non dominant hand. With your dominant hand, start peeling away the skin from the top of the pepper and work your way down. The skin should come off effortlessly, revealing the vibrant green flesh beneath. Chop and put in a bowl to store overnight or place in the crockpot. 

While chiles are baking, pour the olive oil into a pan and put on medium heat. Cut the pork into cubes

and brown them. Then place in bowl to store overnight in the fridge or place in the crockpot. 

Chop the garlic, onion, and red bell pepper, add to the pork and chiles in the crockpot. Mix the broth and seasonings in thoroughly. Cook for 8 to 9 hours on low and 4 to 5 hours on high. 

Serve with white rice, refried beans, and tortilla's. Enjoy!