Mexi-Pork Stew
Ingredients:
2 lb. pork loin cut in 1" cubes
1/4 cup flour
1 t. cumin
1 t.salt
½ t. pepper
1 t. sage
3 T. oil
2 T. apple cider vinegar
1 cup onion, chopped
2 baking potatoes, cubed
1 (4-ounce) can green chilies
1 (15-ounce) can Rotel tomatoes
1 (15-ounce) can chicken broth
1 t. brown sugar
Instructions:
Place flour, cumin, pepper, salt, and sage in a plastic Ziplock bag; add pork cubes and shake to coat thoroughly. Brown pork in hot oil in batches; remove when browned and set aside. Place vinegar, onions, chiles, potatoes, Rotel tomatoes, chicken broth, brown sugar and pork into a slow cooker. Stir and cook, covered, on low 8 to 10 hours. Delicious when served with cornbread!
