Ingredients:
- 2-3 pounds pork butt, cubed
- 3-4 cloves garlic, minced
- 1-2 tablespoons oil (olive or vegetable)
- Salt and pepper, to taste
- 2-3 cups diced green chiles (fresh or canned)
- 1 diced Roma tomato
- 1 spoonful chicken bouillon (or 1-2 cups chicken broth)
- 1 teaspoon garlic powder
- 1-2 tablespoons flour
- 1 cup water (or as needed)
Optional: 2-3 potatoes, cubedInstructions:
Instructions:
Brown the Meat:
In a large skillet, heat the oil over medium heat. Add the cubed pork butt and season with salt and pepper. Brown the meat on all sides, then remove it from the skillet and set aside.
Prepare the Crock Pot:
In the crock pot, combine the browned pork, diced green chiles, diced Roma tomato, chicken bouillon, and garlic powder.
Create a Roux:
In the same skillet used for browning the meat, add a little flour to the drippings and cook over low heat until browned. Gradually whisk in about 1 cup of water, stirring until smooth and thickened.
Combine:
Pour the flour mixture into the crock pot with the meat and chiles. Stir to combine.
Cook:
Cover and cook on high for about 2 hours or low for 4 hours, until the pork is tender.
Optional Potatoes:
If using potatoes, boil them separately until just tender, then add them to the crock pot during the last 30 minutes of cooking. This helps prevent them from falling apart.
Final Adjustments:
After cooking, taste and adjust the salt as needed. Stir gently to incorporate the potatoes.