INGREDIENTS
•
1 pound Hatch chile peppers, halved and seeded
•
1 (3 pound) boneless pork roast, cubed
•
2 cups all-purpose flour
•
3 tablespoons salt, divided
•
3 tablespoons coarsely ground black pepper, divided
•
1/4 cup vegetable oil
•
2 cups chicken stock
•
1 (15 ounce) can diced tomatoes with green chile peppers
•
1 large sweet onion, chopped
•
2 tablespoons ground cumin
•
3 cloves garlic
Go To Recipe