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Soups and Stews


2 to 2 1/2 pounds pork stew meat, or lean pork cut in 1" cubes
1/3 cup flour
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
2 cups tomatillos, coarsely chopped
1 cup diced mild green chile
1 can (15 oz) chicken broth
1 teaspoon brown sugar


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.

slow cooker

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