Add the onion, garlic and serrano chiles to the pot and cook, stirring occasionally, until lightly caramelized at the edges and soft, about 2 to 3 minutes. Add the Hatch chiles and any liquid that accumulated into the pot and stir to combine with the aromatics. Pour in the chicken stock, then return the pork to the pot. Bring the liquid to a boil, then reduce the heat to medium-low to maintain a gentle simmer. Cover the pot and cook the pork until it’s tender, about 2 hours.
Add the onion, garlic and serrano chiles to the pot and cook, stirring occasionally, until lightly caramelized at the edges and soft, about 2 to 3 minutes. Add the Hatch chiles and any liquid that accumulated into the pot and stir to combine with the aromatics. Pour in the chicken stock, then return the pork to the pot. Bring the liquid to a boil, then reduce the heat to medium-low to maintain a gentle simmer. Cover the pot and cook the pork until it’s tender, about 2 hours.
Add the onion, garlic and serrano chiles to the pot and cook, stirring occasionally, until lightly caramelized at the edges and soft, about 2 to 3 minutes. Add the Hatch chiles and any liquid that accumulated into the pot and stir to combine with the aromatics. Pour in the chicken stock, then return the pork to the pot. Bring the liquid to a boil, then reduce the heat to medium-low to maintain a gentle simmer. Cover the pot and cook the pork until it’s tender, about 2 hours.
Add the onion, garlic and serrano chiles to the pot and cook, stirring occasionally, until lightly caramelized at the edges and soft, about 2 to 3 minutes. Add the Hatch chiles and any liquid that accumulated into the pot and stir to combine with the aromatics. Pour in the chicken stock, then return the pork to the pot. Bring the liquid to a boil, then reduce the heat to medium-low to maintain a gentle simmer. Cover the pot and cook the pork until it’s tender, about 2 hours.
