Crockpot Chile Verde

It used to take me all day to make this versatile chile.  Now with about 15 minutes of prep in the morning I have authentic New Mexican Style Chile which can be served alone with homemade flour tortillas, over chile rellenos, in burritos, or as a sauce for huevos rancheros on fried eggs with corn tortillas. 

6 Servings

1/4 cup vegetable oil, or shortening

1/3 to 1/2 cup flour

2 pounds pork loin, trimmed of all fat and cut into 1/2" cubes

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 clove garlic, minced

3 8 oz. cans mild diced green chilies

1 tablespoon granular chicken bouillon, or 3 chicken bouillon cubes

1 cups water

Heat the oil or shortening in a small skillet over medium heat; whisk in the flour (enough to make a thick roux) and cook, stirring constantly, until, the mixture is the color of peanut butter. Pour the mixture into a 3 quart crockpot.

Add the remaining ingredients and stir. Cook on low 6-8 hours or high 4-5 hours, stirring occasionally if you think about it. Taste for seasoning and serve with flour tortillas or in burritos.