Chili Verde (Recipe)

Although black beans are not traditional in chili verde, they make the dish a little more substantial and add texture.  Garnish with fresh cilantro and lime wedges and serve with warm tortillas.  Also, try the mixture as a burrito filling.

Ingredients

2 pounds lean boneless pork, cut into thin strips or 3/4 inch cubes

3 tablespoons all-purpose flour

1 cup water

2 tablespoons ground cumin

3/4 teaspoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon garlic pepper

1/2 teaspoon seasoned salt

3 medium seasoned salt

3 medium onions, thinly sliced

2 (7 ounce) cans whole green chiles, rinsed, drained, and cut into strips

3/4 cup roasted red pepper strips

1 (15 ounce) can black beans, rinsed and drained (optional)

Steps

1.  In a 3 1/2 quart electric slow cooker, toss the pork with the flour until evenly coated.  Stir in the water, cumin, chili powder, oregano, garlic pepper, seasoned salt, onions, and half of the chile strips.  Mix well.

2.  Cover and cook on the low heat setting about 6 hours, stirring twice, if possible, or until the pork is very tender.  Increase the heat setting to high.

3.  Stir in the remaining chile strips, the red pepper strips, and the black beans.  Cover and cook on high 20 to 30 minutes longer, until heated through.