September 14, 2012
Hatch Green Chile Chili with Pork and Black-eyed Peas
12 fire-roasted Hatch green chiles, diced
1 lb cubed pork roast
1 onion, diced
2 cloves garlic, minced
30 oz canned black-eyed peas, drained
30 oz canned diced tomatoes, drained*
freshly ground black pepper
shredded sharp cheddar
sour cream or Greek yogurt
Spray a nonstick skillet with cooking spray. Quickly saute the chiles, pork, onion and garlic until the pork is white on all sides. Scrape the mixture into a 4-quart slow cooker. Stir in the remaining ingredients. Cook on low 8-10 hours. Stir prior to serving.
*I actually used some fancy organic canned tomatoes that had both red and yellow tomatoes in the can but just regular old red canned tomatoes would work just fine.