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
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!
Serves 6 to 8
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My most prized heirloom is my great-grandmother's iron skillet.
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