1. Roast Anaheim chiles under a broiler or over a gas flame until skin is charred. 2. Place in paper bag and let steam for 10 minutes. 3. Peel off skin, cut chiles open and discard seeds and membranes; coarsely chop. 4. Cut pork into 1" cubes and place in 4-5 quart slow cooker with all remaining ingredients except Pequin chiles; stir well. 5. Cover and cook on low for 6-8 hours or until pork is tender. 6. Garnish with pequin chiles, sour cream, tortilla chips, and chopped avocado. ---------------------------------------------------------------------------
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Ingredients
