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Arizona Hatch Chili
August 05, 2019

I am giving this a 5 star rating as it has the proportions perfect. I made changes, though. First, I added about a TBSP of Mexican oregano with the cumin. I got the Hatch peppers from Albertsons, who were roasting them, so I didn't have to do that. I deglazed the pan with red wind, about 1/2 cup. So, here is my make process for a large dutch oven: Preheat oven to 350. Saute the pork in dutch oven in batches. Reserve. Add more oil and saute the onion until transparent. Add the cumin and oregano (if using) Deglaze the pan with red wine, cooking until almost all gone. Add everything else, giving it a good stir and bringing to a boil on the stove top. Cover and put in oven for about an hour. Mine was perfectly tender in an hour. Serve with tortillas. It is absolutely delicious.

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