Capt. Lookatmy Broadside
Joined: Dec 6, 2005
Posted at 1:38 pm on Sep 15, 2008
3 pounds boneless pork, trimmed, 1/2 inch dice
1 medium onion, finely chopped
1 green pepper, seeded and chopped (optional)
1 15 ounce can tomatillos, (available in Mexican section of larger supermarkets), drained
1 jar La Victoria salsa verde
1 jar La Victoria salsa supremo
1 Cup chicken broth
1 bay leaf
1 teaspoon garlic, chopped
1/4 teaspoon coriander (optional)
1/4 teaspoon thyme
1/4 teaspoon black pepper
1 to 3 teaspoons chili powder*
1/2 Cup water
2 Tablespoons cornstarch
Cut the pork into 1 inch cubes. Sprinkle with salt and pepper.
Heat a lightly oiled saute pan (with a tight fitting lid) over medium high heat. Add the the pork cubes and brown on all sides.
Combine broth and pork in crock pot and cook on high setting for one hour, or low setting for 2 hours. Combine tomatillos, onions, green pepper if desired and remainder of seasonings in cooker and cook on low setting another hour.
Occasionally check the fluids in stew. You are looking for a chowder-like consistency at this point. Add more water if needed.
Combine reserved water and cornstarch to form a thin paste. Return crock pot to high setting and stir in cornstarch mix, stirring until stew reaches a thickened consistency.
Serve with white rice, and flour tortillas. Allow two flour tortillas per person.
*Adjust the chili powder to your personal heat preference.
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