New Mexico Green Chili

2 tsp. olive oil
1/2 lb. pork loin (cut into 1/2-inch chunks and remove all visible fat)
3 small garlic cloves, finely minced
1 red onion, finely chopped (optional)
2 T flour (preferably masa flour)
2 T cornstarch
4 T water
28 oz. New Mexican chiles (roasted, peeled, seeded, and finely chopped)
1-2 T. chopped jalapeno pepper (optional and preferably fresh)
1 tsp. cumin
1/8 tsp. salt
1/8 tsp. white pepper
2 3/4 c chicken broth
2 large fresh tomatoes, pureed (or peeled and chopped) (optional)

In skillet, heat olive oil over medium-high heat. Sauté pork until all pink is gone (about 5 minutes). Move meat aside and add garlic (and onion). As soon as garlic sizzles, stir together with pork. Put into slow cooker on high.

In a small bowl, make thickener by adding water to flour and cornstarch. (Add another tablespoon of cornstarch and a tablespoon of water if you prefer a thicker sauce, but wait until later in the cooking to decide if the texture is what you want, or you may accidentally make it too thick. ) Add mixture to slow cooker.

Add chiles, spices, chicken broth to slow cooker. Bring to a low boil, then reduce heat and add tomatoes. (puree the tomatoes if you like a very smooth sauce; peel and chop 'em if you like more texture). Simmer on very low heat, covered, for at least 1 hour (preferably all day).

Serve over plain or mexican rice, burritos, chile rellenos, chimichangas, etc. Freezes very well.

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