Chile Verde

Even though it is called "chile" verde, it isn't really a "chili." The "chile" indicates that a chile pepper is being used. This dish is really more like a thick soup or stew than a chili. (Taken from Southwest Slow Cooking)

• Ready In: 5 hrs 20 mins
• Serves: 6-8

Ingredients

• 1  tablespoon  vegetable oil
• 1  large onion, chopped
• 2  lbs  lean boneless pork, cut into 1/2-inch cubes
• 3  tablespoons all-purpose flour
• 1  teaspoon ground cumin
• 3  garlic cloves, crushed
• 15  green chilies, roasted, peeled, seeded, and chopped
• 1  teaspoon salt
• 1 1⁄2 cups  chicken stock
•  sour cream (optional)
•  tortilla (optional)

Directions

1. Heat the oil in a skillet and saute the onions over medium heat until lightly browned, about 4-5 minutes.
2. Add the pork to the onions and cook until meat is no longer pink.
3. Slowly add the flour to the pork and onions, stir, and cook until meat is browned.
4. Add the meat mixture to the slow cooker with the cumin, garlic, chiles, salt, and chicken stock. Stir, cover and cook on low for 5 to 6 hours.
5. If the Chile Verde is not to desired thickness, in a separate bowl stir together two tablespoons of flour and two tablespoons of cold water, and add the mixture to the stew.
6. Stir and let cook for 30 minutes. Repeat if necessary.
7. Top with sour cream and serve with warm tortillas.