1. Peel, seed, and dice (roughly 1/4 inch) roasted green chile's and set aside. 2. Peel and dice onion to roughly same as chile's. 3. In a 2-4 quart mixing bowl combine onions, chile's, Oregano, Pepper Flakes, Garlic, Hot sauce, and Cumin. Set aside. 4. Place Cast Iron Dutch Oven over medium heat. 5. Brown Pork in small batches. 6. Transfer to Crock-Pot or slow cooker of choice. 7. Place Cast Iron BACK on burner (Time to get the goodies off the bottom!). 8. Add Bowl of Onions, Chile's, Oregano, Pepper Flakes, Garlic, Hot Sauce, and Cumin to the cast iron. 9. Stir, cover and wait 5 minute (DON'T PEEK!). 10. Open and add Ro-Tel Tomatoes stir and cover 5 minute more. (DONT PEEK!). 11. Open and add Beer, and Chili Powder. Stir, cover, and simmer 5 more minutes. 12. Transfer cast iron contents/ingredients at this point to Crock-Pot. 13. Cover ingredients with remaining Beer and Chicken Stock and on a cook on LOW setting for 6-8 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
