INGREDIENTS:
* 2 to 2 1/2 pounds pork stew meat, or lean pork, cut in 1″ cubes
* 1/4 cup flour
* 1 teaspoon cumin
* 1/4 teaspoon seasoned pepper
* 1 teaspoon salt
* 1 teaspoon ground sage
* 3 tablespoons oil
* 3 tablespoons vinegar
* 2 large onions, coarsely chopped
* 2 cans small whole new potatoes, drained
* 2 or 3 green chilis (such as Anaheim, or what you like), diced, or 1 can (4oz)
* 2 cups tomatillo salsa (salsa verde)
* 1 can (15 oz) chicken broth, reduced sodium
* 1 teaspoon brown sugar

PREPARATION:
Place flour, cumin, pepper, salt, and sage in a plastic storage bag; add pork cubes and shake to coat thoroughly. Brown pork in hot oil in batches; remove when browned and set aside. With heat still on, add the vinegar to the skillet, scraping up brown bits (vinegar will reduce). Place onions, chilis, potatoes, salsa, chicken broth, brown sugar, pork, and scraped bits from the skillet in a 5-quart slow cooker. Stir and cook, covered, on low 8 to 12 hours, or on high 4 to 6 hours. I mashed a few of the potatoes to thicken it. Delicious with freshly-baked cornbread!
Serves 6.