Pork And Green Chile Stew

Recipe Ingredients

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 teaspoon	5ml	Cumin
1/4 teaspoon	1.3ml	Seasoned pepper
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground sage
3 tablespoons	45ml	Oil
3 tablespoons	45ml	Vinegar
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

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.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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