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.