I adapted this recipe from the Southwest Slow Cooking cookbook, which not only is a beautiful cookbook but has very tasty recipes.

I’ll be showing the boys how to make this today, since our guests are just as big on Mexican/Southwest food as we are. The hardest part about making this chile verde is cutting up the onions. Otherwise, it’s one of the easiest things I’ve ever made.

The serving size of the original recipe yields 6–8. But I’ve had this last for up to three days because we use this chile for burritos.

Ingredients

1 T. vegetable oil
1 large onion, chopped
3-4 lbs. lean, boneless pork, cut into 1/2″ cubes (Depending upon how meaty you want your chile)
3 T. all-purpose flour
1 tsp. ground cumin
3 cloves garlic, crushed
15 oz. can roasted green chiles, chopped
1 tsp. salt (optional)
1 1/2 cup of chicken stock
Sour cream (optional)

Note: Chicken stock is not the same as chicken broth. Stock is thicker and richer, whereas broth is more diluted and thin. I use Kitchen Basics Chicken Stock, which comes in a yellow box with a blue and white label.

Preparation

Heat the oil in a large skillet and saute the onions over medium heat until lightly browned. Add the pork and cook until browned on all sides. Slowly add the flour until the meat is coated.

Dump the meat into your crock pot. Add the chiles (with the juice), chicken stock, spices, and garlic. Cook on low for 5–6 hours, stirring occasionally. If the verde is not to the desired thickness, use the following technique:

In a separate bowl, mix together 2 tablespoons of cornstarch with 2 tablespoons of water. Add to the crock pot and stir. Repeat, if necessary.

Serve with Spanish Rice, beans and tortillas.

Makes 6–8 servings