Because EVERYTHING is better green!
5 anaheim chili peppers, roasted and chopped *(please see below for how to do this properly)
2 pounds pork loin, cut into bite sized chunks
1 small white onion, chopped
2 Tbsp black pepper
1 tsp cayenne pepper
4 Tbsp Hot Shots
1 tsp salt
1 can mild Rotel tomatoes
2 cups chicken broth
How to roast your chilis. I highly recommend this method over using canned. The char from the chili gives it a better flavor. Turn your oven onto broil. Cut the tops off the peppers and remove the seed core. Set in broiler pan and broil until the chili is nice and brown/black. It will create a shell. Do all sides of the pepper. It will look like this:
Once it has browned (the darker the better), remove from pan and put in a ziplock bag and let set for 15-20 minutes. The steam inside the bag causes the charred skin to loosen. After 20 minutes you will be able to just use your hand to pull the skin off. Chop and you’re done!
While those chilis are roasting, take your pork loin and onion and place in large fry pan over the stove. Spray pan lightly with oil. Add salt and peppers. On medium high heat, fry pork, green chili aand onion, stirring occasionally. It will start browning up and brown drippings (also called fond, did you know?) will coat the bottom of pan. This is when you will want to be more active in your stirring. Scrape off the drippings so it is incorporated into the pork. Don’t skip this step. It adds sooo much flavor! Do this for a few minutes until you have a very brown, almost blacked effect on your pork and onion.
Dump in the can of rotel tomatoes and 2 cups of chicken broth. Once mixed, transfer into a crockpot and cook on low for 6 hours. It will look like a stew.
Serve over white rice and your bean of choice. I used black bean. Serve with warmed grilled flour tortilla or sopapilla.