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This recipe was featured in Creative Chili, Soup and Stew.
Janet Henderson | Trinity Valley EC
1/2 cup flour
1 teaspoon sea salt
1 teaspoon cumin
1 teaspoon ground sage
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
2 1/2 pounds pork country ribs or pork stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil
32 ounces chicken broth, divided use
1 large onion, coarsely chopped
7 cloves garlic or more as desired, chopped
1 small bag fingerling potatoes (1 1/2 pounds), quartered
2 cans chopped green chiles (4.5 ounces each), or more depending on desired heat
2 jalapeño, serrano or habanero peppers, depending on desired heat, seeded and chopped
1 can Rotel tomatoes and green chiles (10 ounces)
1. Combine the first 6 ingredients in a sealable plastic bag or container with a lid. Add the pork cubes in batches and shake to coat thoroughly. Remove the pork from the flour, shaking off excess, and set aside.
2. Heat the oil in a large Dutch oven over medium-high heat. When the oil is hot, add the pork in batches and brown on all sides. Transfer the pork to a plate and add a small amount of chicken broth to the skillet, scraping up the brown bits.
3. Place the onion, garlic, potatoes, peppers, Rotel, browned pork and bits with remaining chicken broth in a 5-quart slow cooker and stir to combine. Cover and cook mixture on low heat 8–12 hours, or on high 4–6 hours. Add water if stew cooks down too quickly or if you prefer more broth in the final stew.
Serve this spicy stew with lime wedges and fresh chopped cilantro.