(Because some days I’m fresh out of wit, and because this recipe is by way of being a traditional welcome-home meal for the daughter whom we picked up at the bus stop yesterday evening after her summer in New York.)
Green Chile Pork Stew
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 black pepper
1 teaspoon salt
1 teaspoon ground sage
3 tablespoons olive oil
3 tablespoons vinegar
2 large onions, coarsely chopped
2 or 3 medium potatoes, cubed
2 or 3 green chiles (such as Anaheim, or whatever you like), diced,
or 1 can (4oz)
2 cups tomatillo salsa (salsa verde) (about 1 jar)
1 can (15 oz) chicken broth
1 teaspoon brown sugar
(Salsa verde comes in varying degrees of hotness, depending upon the other ingredients in it besides tomatillos. If the locally available brand is milder than you prefer, you can compensate by adding chopped jalapeños.)
Put flour, cumin, pepper, salt, and sage in a plastic ziploc bag; add pork cubes and shake to coat thoroughly.
Brown the cubes of pork in hot oil in batches; remove when browned and put in your crockpot.
With the heat still on, add the vinegar to the skillet to deglaze the pan, making sure to scrape up all the brown bits. (The vinegar will reduce).
Ad the chopped onions, the chiles, the potatoes, the salsa, the chicken broth, the brown sugar, and the scraped bits from the skillet to the pork already in the crockpot. Stir and cook, covered, on low for 8 to 12 hours, or on high for 4 to 6 hours.
This goes well with cornbread. And if there’s any left over — which is by no means a sure thing — it reheats well in the microwave the next day.