- 2 tablespoons canola oil
- 1 yellow onion, diced
- 1 cup diced carrot
- 2 Hatch chile peppers, peeled and seeded
- 3 cloves garlic, diced
- salt and ground black pepper to taste
- 1 1/2 pounds shredded cooked pork
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 (15 ounce) can crushed tomatoes
- 2 cups cubed potatoes
- 1/2 teaspoon ground cumin
- Heat oil in a large pot or Dutch oven over medium heat. Add onion and carrot; cook and stir until almost soft, about 5 minutes. Add chile peppers and garlic; cook and stir until fragrant, about 2 minutes. Season with salt and black pepper. Stir in pork and all-purpose flour.
- Stir chicken broth slowly into the pot. Add tomatoes, potatoes, and cumin. Bring to a boil; reduce heat and cover. Simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes.
04/17/2018
recipepes.com
Pulled Pork Hatch Chile Stew, recipe
PT15M
PT1H
5
455 calories
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