Chiffonade’s Pork with Hatch Green Chiles
10 large medium-heat Hatch green chiles
5 pounds pork (country ribs or shoulder)
1 Tablespoon salt
1 teaspoon freshly ground pepper
1 teaspoon cumin
Roast the chiles either on a grill, gas stovetop or oven broiler until the skins are black. Place the chiles in a large bowl covered with plastic and allow to steam 10 minutes. Peel off the charred skin. Cut off tops of chiles, discarding seeds. Split chiles and with the back of a knife, remove any seeds and ribs. Cut chiles into 2” pieces and set aside.
Quarter tomatillos and place in slow cooker sprayed with vegetable spray. Add the boneless pork (if using boneless country ribs, they can be placed whole in the Hamilton Beach Set 'n Forget 6-Quart Oval Programmable Slow Cooker; if using shoulder, cut the pork into chunks.) Sprinkle with salt, pepper and cumin. Add roasted chiles to the slow cooker. Cook on HIGH 1 hour, stir; then cook on LOW 8 hours.