Hatch Chile Verde Recipe

Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat flipping with tongs occasionally until blackened and charred about 5 minutes. Place in a sealed plastic bag and allow to cool 7 to 8 minutes.

Peel off charred skins remove seeds and cut 1/2 of the chiles into 1-inch squares. Set aside. Place remaining chiles in a food processor and process until finely chopped. Add processed chiles to chopped chiles. Set aside.

Combine pork cubes water and salt in a Dutch oven. Cover and cook over medium heat for 20 minutes stirring every 5 minutes. Uncover raise heat to medium-high and cook stirring constantly until the water evaporates and the pork browns in its rendered fat 15 to 20 minutes. Remove pork and set aside.

Heat oil in the Dutch oven. Add onion; cook and stir until soft and translucent 5 to 7 minutes. Add garlic and cumin and cook until fragrant about 1 minute. Stir in flour and cook for 1 to 2 minutes. Add chiles pork chicken broth canned tomatoes salt and pepper. Bring to a boil. Reduce heat to low cover and simmer stirring occasionally until pork cubes are fork-tender about 1 1/2 hours.