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Prep Time: 15 Minutes Cook Time: 600 Minutes |
Ready In: 615 Minutes Servings: 8 |
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This is one of those stick-to-your-ribs chilly-weather meals. I got this from a friend who is famous for her crockpot concoctions. Because of the nature of a crockpot, cooking time actually may range from 4 to 10 hours (depending on the cook's schedule). Ingredients:
2 1/2 lbs pork cutlets, cut into 1 inch cubes |
1/4 cup flour |
1 teaspoon ground cumin |
1/4 teaspoon seasoned pepper (i use jane's crazy mixed-up pepper) |
1 teaspoon salt |
1 teaspoon ground sage |
3 tablespoons oil |
3 tablespoons vinegar (white or cider) |
2 large onions, coarsely chopped |
2 cans whole baby potatoes (not sure of exact weight, i usually end up using one large can of them) |
2 cups tomatillo salsa (i either make my own, or i use la victoria green chile enchilada sauce) |
2 (3 1/2 ounce) cans diced green chilies |
1 (15 ounce) can reduced-sodium chicken broth |
1 teaspoon brown sugar or 1 teaspoon honey |
Directions:
1. Mix flour, cumin, pepper, salt, and sage in a gallon-size zipper bag.
2. Add meat cubes and shake to coat thoroughly.
3. Heat oil in a large skillet.
4. Brown pork in batches (meat will be crispier that way); remove from skillet when browned and place in the crock of a 4-6 quart slow cooker.
5. With the heat still on, add the vinegar to the skillet and quickly scrape up the browned bits left in the pan (the vinegar will reduce quite rapidly).
6. Add the vinegar reduction to the meat in the crock.
7. Add onions, potatoes, salsa, broth, and brown sugar to the crock and stir well.
8. Cook on low for 8-10 hours (or high for 4-5 hours, if you can't wait that long).
9. If you would like the stew to be a bit thicker, mash a few of the potatoes.
10. Serve with slabs of warm cornbread (such as my recipe for Mexican Cornbread).
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