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Ingredients
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
3 Green chiles (such as Anaheim), diced, OR 1 (4oz) can
2 Cups tomatillo salsa (salsa verde)
1 (15 oz) Can chicken broth, reduced sodium
1 Teaspoon brown sugar
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 crockpot. Stir, cover and cook on LOW 8 to 12 hours or on HIGH 4 to 6 hours. Mash a few of the potatoes to thicken the sauce if desired. Delicious with freshly-baked cornbread!