Crockpot Pork and Chili Stew
Serve with warm cornbread.

Yield: 6 servings

• 2 pounds lean pork, cut in 1" cubes
• 1/4 cup flour
• 1 teaspoon ground cumin
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon ground sage
• 2 tablespoons olive oil
• 3 tablespoons vinegar
• 2 large onions, coarsely chopped
• 2 15 ounce cans whole, new potatoes, drained
• 2 or 3 green chiles (I like Poblano or Anaheim, or what you like), diced
• 2 cups tomatillo salsa (salsa verde)
• 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, chiles, potatoes, salsa, chicken broth, brown sugar, pork, and scraped bits from the skillet in a 5-quart slow cooker.

Stir, cover and cook on low 8 to 12 hours, or on high 4 to 6 hours. I mashed a few of the potatoes to thicken it.

Per Serving (excluding unknown items): 373 Calories; 8g Fat (19.5% calories from fat); 2g Saturated Fat; 38g Protein; 35g Carbohydrate; 4g Dietary Fiber; 98mg Cholesterol; 790mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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