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Ingredients
8 servings
1 poundboneless country ribs
chopped into 1” cubes
¼ cupflour
or cornstarch
½ teaspoonkosher salt
½ teaspoonfreshly ground black pepper
½ teaspoongarlic powder
1 tablespoonolive oil
0.5yellow onion
chopped into 1/2 “ pieces
3 clovesgarlic
large, minced
¾ cupcan green chile
freshly roasted or frozen, chopped small
3 ½ cupscan green chile sauce
or salsa verde if green enchilada sauce is unavailable
3 cupschicken stock
or water, plus 1 tablespoon chicken base
½ teaspoonkosher salt
adjust to taste
4 cupspotatoes
diced, large white or sweet potatoes, or 2 cans of whole white potatoes, diced
1can fire roasted tomatoes with green chili
optional
Instructions
Step 1
Combine the pork, flour, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.
Step 2
In a large pot over medium heat, warm the oil. Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.
Step 3
Add the dusted pork and cook until browned, approximately 5 minutes. Add the chiles, enchilada sauce, stock and salt and bring to a boil. Cover and simmer on low for 45 minutes.
Step 4
Add the potatoes and raise heat to boil. Reduce to a simmer and cook until the potatoes are tender, approximately 15 minutes. Enjoy!
Step 5
Notes
Step 6
SLOW COOKER DIRECTIONS: Combine all ingredients in the crock-pot and cover with lid. Cook on HIGH for 6 hours, or until potatoes and pork are tender. (This recipe doubles beautifully!)
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