Chile Verde - From Southwest Slow Cooking

• 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)

1. Heat oil in skillet & saute onions over medium heat until lightly browned, about 4-5 minutes.
2. Add pork to onions & cook until meat is no longer pink.
3. Slowly add flour, stir and cook until meat is browned.
4. Add meat mixture to slow cooker with cumin, garlic, chiles, salt & chicken stock.
5. Stir, cover and cook on low for 5-6 hours.
6. 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.
7. 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.

vegetable oil, onion, lean, flour, ground cumin, garlic, green chilies, salt, chicken stock, sour cream

Taken from www.epicurious.com/recipes/member/views/chile-verde-from-southwest-slow-cooking-52950151 (may not work)