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pork green chili pepper onion chicken beer chili powder cumin oregano red chili pepper garlic red pepper tomatoes milk chocolate
Viewed: 46 - Published at: 5 years agoIngredients
- 2 lbs pork
- 1 lb green chili pepper (HATCH IN THIS CASE)
- 1 large onion
- 32 ounces chicken stock
- 32 ounces beer (LAGER IS FINE, WATER IS FINE ALSO)
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 1/2 tablespoons Mexican oregano
- 1 tablespoon red chili pepper flakes
- 2 tablespoons garlic (minced)
- 1 tablespoon red pepper sauce, i use chipotle (of choice)
- 10 ounces tomatoes (Ro-Tel Hot in this case with Habenaros)
- 2 ounces milk chocolate (Fun-Size hershey's bar)
Method
- Peel, seed, and dice (roughly 1/4 inch) roasted green chile's and set aside.
- Peel and dice onion to roughly same as chile's.
- In a 2-4 quart mixing bowl combine onions, chile's, Oregano, Pepper Flakes, Garlic, Hot sauce, and Cumin. Set aside.
- Place Cast Iron Dutch Oven over medium heat.
- Brown Pork in small batches.
- Transfer to Crock-Pot or slow cooker of choice.
- Place Cast Iron BACK on burner (Time to get the goodies off the bottom!).
- Add Bowl of Onions, Chile's, Oregano, Pepper Flakes, Garlic, Hot Sauce, and Cumin to the cast iron.
- Stir, cover and wait 5 minute (DON'T PEEK!).
- Open and add Ro-Tel Tomatoes stir and cover 5 minute more. (DONT PEEK!).
- Open and add Beer, and Chili Powder. Stir, cover, and simmer 5 more minutes.
- Transfer cast iron contents/ingredients at this point to Crock-Pot.
- Cover ingredients with remaining Beer and Chicken Stock and on a cook on LOW setting for 6-8 hours.
