Total Steps
3
Ingredients
11
Tools Needed
4
Ingredients
- 1 teaspoon salt
- black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin seed
- 1/2 cup white flour
- 1 small can diced jalapeno peppers(optional)
- 1 jar 12 oz. mild green chile salsa (Ortega or your favorite brand)
- 2 cans 15 oz. chicken broth
- 1-1 1/2 pounds ground or cubed fresh pork
- 1 large brown onion, chopped
- 5 cans 7 oz. whole green chilies (Ortega or Old El Paso)
Instructions
Step 1
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, which only takes a few minutes, at which point the pork should have a medium brown color and will appear somewhat dry.
Step 2
While the pork is cooking, cut the green chiles into small bite-size pieces. Put the cut chiles 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.
Step 3
Serve this dish with corn or flour tortillas.