Slow Cooker Hatch Chile Carnitas #HatchChile

This Carnitas Recipe is sponsored by Gigasavvy. However, all opinions are my very own.

I love summer for so many reasons. I think one of my favorite reasons is all of the fresh produce that is abundant during this season. It’s Hatch Chile season and I want to incorporate them into every single one of my dinners. They are absolutely delicious!

They’re definitely in season and can be found at your local Northgate Market until the end of the month. Northgate Market will be hosting roasting events every weekend in August at select stores. I used my roasted chiles to make a super easy and delicious slow cooked carnitas. They’re so easy to make!

Here’s what you’ll need:

4 pound boneless shoulder pork roast
1 pound of roasted hatch chiles (I roasted mine over the stove top)
1/4 teaspoon of cinnamon
2 bay leaves
2 cups chicken broth
1 teaspoon of salt
1 teaspoon garlic powder
1 teaspoon of ground cunim
1/2 teaspoon of dried oregano

Mix together salt, garlic powder, cumin, oregano, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Cut the chiles in small slices after roasting. Place evenly among the pot. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.

Cover and cook on low for 10 hours. Turn over after 5 hours. Remove from crockpot and shred. Serve with warm tortillas and salsa. Mmmmm good!

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