CROCK POT HATCH CHILE STEW ENJOY DAN:

            CROCK POT HATCH CHILE PORK STEW by CHEF DAN:

Serves 6-8

INGREDIENTS:

2-1.2-to 3 pounds pork, (boneless thick pork chops or shoulder) cut into 1-inch pieces

1-teaspoon EACH garlic powder and ginger powder

1 teaspoon sea salt + more to taste

1/4-teaspoon black pepper + more to taste

1/4-cup all-purpose flour

2 tablespoon olive oil

1/4-cup tequila, + more to taste

1 onion diced

3 garlic cloves thinly sliced

8 Hatch chilies, roasted peeled, and diced

1 (10.5 RO’ TEL diced tomatoes

1 teaspoon EACH Worcestershire sauce, cumin and sumac

2 teaspoon brown sugar

2 cups beef broth.

Mexican sour cream

DIRECTIONS:

1.   Toss pork with garlic powder and 4 ingredients.

2.   Coat the pork well, shaking off any excess flour.

3.   Heat oil in skillet over medium-high heat and when sizzling.

4.   Add pork working in batches, brown an all sides, when browned.

5.   Remove from skillet and place in slow cooker.

6.   Pour out the grease and return skillet to the heat.

7.   Add the tequila or more whatever and deglaze the skillet.

8.   Bring to an oil and pour hot liquid over the pork.

9.   Layer the onion, and next 8 ingredients in the crock.

10  Cover and cook on low for 8 hours, on high for 4 hours.

11  Pour off and excess fat and season to your taste.

12  Serves with sour cream and rice or tortilla chips.

ENJOY DAN:                                                           EAT WELL LAUGH OFTEN!!