This Easy Slow Cooker New Mexico & Colorado Hatch Chile Verde Recipe may be the best pork stew you've ever tasted
Trim your pork butt and cube it. Season well with salt and pepper and set aside.
Set your oven to broil. Wash and dry your tomatillos and hatch chiles. Rub them with oil and place in oven. Flip them when they are toasted to your liking and do the other side. This took 18 minutes at 550°F.
Any oil works fine for rubbing the vegetables.
While waiting for your peppers to roast, brown your pork shoulder cubes in a dutch oven on high heat or your slow cooker on high/saute. Work in batches to avoid crowding. Once all the pork is browned, move it to a plate and set aside.
Use a timer so you don't forget about the chiles roasting in the oven, or check back after every batch of pork.
Once the peppers are done, put them in a ziploc bag to steam for 10 minutes. Transfer the tomatillos along with cilantro, garlic, and a little salt to a blender and set aside.
Once done browning the pork, reduce heat to low and cook your onions. When the onions are translucent, add the cumin and continue cooking for another 2 minutes to toast them. Then add the pork, all accumulated juices from the plate, and the chicken stock.
Remove the chiles from the bag and peel them. Seed them with a small spoon. Put the peeled and seeded chiles in the blender and puree with the tomatillo mixture. Once the salsa verde is pureed to your liking, combine it with the rest of the ingredients, mix well, and simmer for 2-4 hours.
Seeding the chiles is not strictly necessary but highly suggested.
In the last 30 minutes of cooking, taste the chili and adjust seasoning. If using oregano, add it in now.
Serve with cilantro, tortillas, and rice, or just enjoy by itself.