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Pork And Green Chile Stew

Type: Pork
Courses: Soup
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozPork stew meat - (to 2 1/2 lbs) - cut in 1" cubes
  (or other lean pork)
1/4 cup 15g / 0.5ozFlour
1 teaspoon 5mlCumin
1/4 teaspoon 1.3mlSeasoned pepper
1 teaspoon 5mlSalt
1 teaspoon 5mlGround sage
3 tablespoons 45mlOil
3 tablespoons 45mlVinegar
2 tablespoons 30mlOnions - 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 474mlTomatillo salsa (salsa verde)
1   Reduced-sodium chicken broth - (15 oz)
1 teaspoon 5mlBrown sugar

Recipe Instructions

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 -


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