Broiled Green Chili Pork Bowl

Preheat the oven's broiler and set an oven rack about 6 inches from the heat source.

Line a baking sheet with aluminum foil.

Place chile peppers, cut-sides down, onto the prepared baking sheet.

Broil in the preheated oven until the skin of peppers is blackened and blistered, about 5 to 8 minutes.

Transfer the blackened peppers to a large bowl and cover tightly with plastic wrap. Let peppers steam while cooling for around 20 minutes; then remove and discard skins.

Chop peppers into small pieces and set aside.

In a large resealable plastic bag, combine pork, flour, 2 tbsp salt, and 2 tbsp black pepper. Seal well and toss to coat.

Heat oil in a skillet over medium heat, cook pork until browned, about 5 to 7 minutes, then move to a slow cooker.

Add chopped peppers, chicken stock, diced tomatoes with green chile peppers, onion, cumin, remaining 1 tbsp salt, remaining 1 tbsp black pepper, and garlic to the slow cooker. Mix well.

Cook on Low for 6 hours or High for 4 hours until pork is tender and flavors meld together.