Pork And Green Chile Stew Recipe - Cooking Index
|2 lbs||908g / 32oz||Pork stew meat - (to 2 1/2 lbs) - cut in 1" cubes|
|(or other lean pork)|
|1/4 cup||15g / 0.5oz||Flour|
|1/4 teaspoon||1.3ml||Seasoned pepper|
|1 teaspoon||5ml||Ground sage|
|2 tablespoons||30ml||Onions - coarsely chopped (large)|
|2||Small whole new potatoes - drained|
|2||To 3 green chiles such as Anaheim - diced|
|(or 1 [4 oz] can chiles)|
|2 cups||474ml||Tomatillo salsa (salsa verde)|
|1||Reduced-sodium chicken broth - (15 oz)|
|1 teaspoon||5ml||Brown sugar|
Place flour, cumin, pepper, salt, and sage in a plastic storage bag; add pork cubes and shake to coat thoroughly. Brown pork in hot oil in batches; remove when browned and set aside. With heat still on, add the vinegar to the skillet, scraping up brown bits (vinegar will reduce).
Place onions, chiles, potatoes, salsa, chicken broth, brown sugar, pork, and scraped bits from the skillet in a 5-quart slow cooker. Stir and cook, covered, on LOW 8 to 12 hours, or on HIGH 4 to 6 hours.
You may wish to mash a few of the potatoes to thicken it. Delicious with freshly-baked cornbread!
This recipe yields 6 servings.
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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