New Mexico Chili Verde

1/2  lb.		lean pork
1  tablespoon		peanut oil
3/4  cup		onion, chopped
1/2  cup		green pepper, chopped
2		clove garlic,s minced
1/4  cup		flour
1/2  teaspoon		cumin
1/4  teaspoon		salt
1/4  teaspoon		black pepper
1/2  cup		green chili pepper, roasted & chopped
1/2  teaspoon		oregano
2  cups		Chicken Broth - Canned, Low Sodium

Tip: Click on the ingredient links to learn the nutritional information for all the New Mexico Chili Verde ingredients. The serving size for any ingredient in New Mexico Chili Verde may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 Mix flour salt pepper cumin & oregano in a large resealable bag.
2. Cut pork into 3/4 inch chunks. Put in bag with flour mix, shake well to coat.
3. Heat 1/2 oil in large fry pan or wok. Add the pork and brown, stir until all sides are browned. Reserve any left over flour mix for later. Remove pork to a crock pot on high heat.
4. Add remaining oil to fry pan. Add onions, green pepper and garlic, stir over medium high heat for about 4-5 minutes or until onions are translucent. Add the remaining flour, stir to blend with onion pepper mix.
5. Add the chicken broth, stirring so flour will not clump until sauce thicken slightly and begins to boil.
6. Add the onion/pepper sauce to crock pot, cook on low for 4-6 hours.
7. If mixture is too thin, add a little flour blended with water to thicken the gravy. Serve over tortillas stuffed with refried beans & cheese. Add a little gravy to inside to moisten well, roll into a burito. Cover with more of the chilli verde sauce.
8. Top with olives, green onions and cheese.