5 (7 oz.) cans whole green chilies (Ortega or Old El Paso)
1 - 1 ½ lbs. ground or cubed fresh pork
2 (15 oz.) cans chicken broth
1 (12 oz.) jar mild green chile salsa (Ortega or your favorite brand)
1 sm. can diced jalapeno peppers (optional)
1/2 cup white flour
1 teaspoon garlic powder
1 teaspoon each salt
Fry the pork and onion in a large frying pan at medium to medium high heat. While it is cooking, add the cumin seed, garlic powder, salt and pepper. After the pork and onions have cooked, the pork should appear light brown with no red color present. Pour off the majority of the grease in the pan and add the flour. Stir the contents until the flour has cooked in well with the pork. This only takes a few minutes, at which point the pork should have a medium brown color and will appear somewhat dry.
While the pork is cooking, cut the green chiles into small bite-size pieces. Put these in a crock pot. Add the chicken broth and salsa. Turn on the crock pot to high temperature. Add the pork. When it is ready. Cook on high for 2 hours, stirring occasionally. After 2 hours set the crock pot to low and continue cooking for approximately 5 hours. The longer the chile cooks, the less spicy it becomes. If desired, add more flour to thicken the chile.