Ingredients
1 Tbsp vegetable oil
1 large onion, chopped
2 lbs lean, boneless pork, cut into 1/2-inch cubes
3 Tbsp all-purpose flour
1 tsp ground cumin
3 cloves garlic, crushed
15 green chilies, roasted, peeled, seeded, & chopped (can also use 4- 4oz cans chopped hatch chilies as substitute for fresh)
1 teaspoon salt
1-1/2 cups chicken stock
Sour cream (optional)
Preparation
Heat oil in skillet & saute onions over medium heat until lightly browned, about 4-5 minutes. Add pork to onions & cook until meat is no longer pink. Slowly add flour, stir and cook until meat is browned. Add meat mixture to slow cooker with cumin, garlic, chiles, salt & chicken stock. Stir, cover and cook on low for 5-6 hours. If not thick enough, in a separate bowl stir 2 Tbsp flour with 2 Tbsp of cold water and add mixture to stew. Stir & let cook for 30 minutes - repeat if necessary. Top with sour cream & serve with warm tortillas. I plan to try adding cubed potatoes like the El Paso restaurant “Delicious” does - they make a wondeful Chili Verde and both pork and potatoes are cut into very small cubes.
