Recipe: Green Chili Pork Stew

Being originally from a part of the country that delights in green chili's and now living in an area that says, "Green What?", this has become a staple meal in our house.  We love green chili's.

I originally got this recipe off of the Denver Green Chili website several years ago.  I went searching for it recently and could not find it on the website anymore.  So, I here is the original recipe with notes on how I make it gluten-free and teenager-filling.

INGREDIENTS:

2 to 2 1/2 pounds pork stew meat, or lean pork cut in 1" cubes

1/3 cup flour (Use brown or white rice flour for GF)

1 teaspoon cumin

1/4 teaspoon pepper

1 teaspoon salt

1 teaspoon ground sage

3 tablespoons oil

3 tablespoons vinegar

2 cups onions, coarsely chopped

3 cups peeled and diced potatoes (To really fill up the teenager, add extra potatoes OR substitute 2 c dry rice)

2 cups tomatillos, coarsely chopped 

1 cup diced mild green chile

1 can (15 oz) chicken broth 

1 teaspoon brown sugar



PREPARATION:
Mix flour, cumin, pepper, salt, and sage in a plastic 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 works fine), or on high 4 to 5 hours.
Preparation time: 30 - 45 minutes

Cooking time: 4 to 10 hours (depending on crock pot setting)

Serves 6 to 8