Green Chile Pork Stew
2 to 2 1/2 pounds pork stew meat, or lean pork cut in 1" cubes
1/4 cup flour
1 teaspoon cumin
1/4 teaspoon seasoned pepper
1 teaspoon salt
1 teaspoon ground sage
3 tablespoons oil
3 tablespoons vinegar
2 large onions, coarsely chopped
2 cans small whole new potatoes, drained
2 cups tomatillo salsa
2 cans (3.5 oz) chopped green chile
1 can (15 oz) chicken broth, reduced sodium
1 teaspoon brown sugar
Preparation:
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, potatoes, salsa,
chicken broth, brown sugar,
pork, and scraped bits from
the skillet in the slow cooker.
Stir to mix, cover, and cook
on low 8 to 10 hours (a few
extra hours should work fine
with this one), or on high
4 to 5 hours.
I mashed a few of the potatoes
to thicken it.
Delicious with freshly-baked
cornbread!
6 to 8 servings.
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