Simple but tasty menu Arizona Hatch Chili :: Good Recipes

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Arizona Hatch Chili

"I've been making this Hatch green chili for years and it never fails to thrill!"

Ingredients :

1 pound Hatch chile peppers, halved and seeded
1 (3 pound) boneless red meat roast, cubed
2 cups all-reason flour
3 tablespoons salt, divided
3 tablespoons coarsely floor black pepper, divided
1/4 cup vegetable oil
2 cups chook stock
1 (15 ounce) can diced tomatoes with green chile peppers
1 big candy onion, chopped
2 tablespoons ground cumin
3 cloves garlic

Instructions :

Prep : 20M	Cook : 8M	Ready in : 4H50M

Set oven rack about 6 inches from the heat supply and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the organized baking sheet.
Cook beneath the preheated broiler till the skin of the peppers has blackened and blistered, 5 to eight mins. Place blackened peppers into a bowl and cowl tightly with plastic wrap. Allow peppers to steam as they cool, about 20 mins. Remove and discard skins; chop peppers into smaller portions.
Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and a couple of tablespoons pepper. Heat oil in a skillet over medium warmness. Cook red meat within the hot oil until browned, five to 7 mins. Transfer to a gradual cooker set to High.
Add the Hatch chiles, remaining salt and pepper, chook inventory, diced tomatoes with peppers, onion, cumin, and garlic to the sluggish cooker. Mix and cowl. Cook on High until beef is tender and flavors combination, approximately four hours.

Notes :

Chili may be thickened with flour or masa.
This also can be cooked on Low for six hours.
Nutrition facts for this recipe includes the whole amount of breading elements. The real quantity of flour, salt, and pepper ate up will vary.

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