Hatch Chile Verde

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

Hubby and I are Hatch chile fanatics. We buy 50 pounds of roasted Hatch chiles when they are in season. We portion them out and freeze them so they are readily available. This chile verde does not call for tomatillos because I wanted the chiles to be the star of the recipe.

8 Hatch chile peppers, or more as needed

2 pounds pork butt, cut into 1-inch chunks

½ cup water

½ teaspoon salt

1 tablespoon oil, or as needed

1 onion, diced

6 cloves garlic, pressed

1 tablespoon ground cumin

¼ cup all-purpose flour

4 cups chicken broth, or more as needed

1 (14.5 ounce) can diced tomatoes

1 pinch salt and ground black pepper to taste

Note: Ingredients may have been altered from the original.

Directions at allrecipes.com

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