Pork Chile Verde Sauce

This is a wonderful verde sauce for serving over cheese enchiladas. This recipe makes enough sauce to have 4 meals from it. I served 1/4 of it at one meal and then divided the rest up into 3 quart size freezer ziplock bags and froze them.

I prepared the pork and put a little olive oil in the bottom of my big dutch oven and began to brown it in batches...just brown it on all sides and then remove it with a slotted spoon, set it aside until all the batches are browned.

While the meat is browning you can prepare the chiles and the chilpotle peppers. You will pour the juice off the chiles into the crock pot and chop the chilies and place them in the crock pot. I opened the can of peppers and removed 3 peppers and chopped them fine and placed them in the crock pot.
you can also add the chicken broth, and can of rotel into the crock pot.

Once the meat is brown you can add it to the crock pot.

I then took the chopped onion and garlic and browned it in the pan that I browned the pork in. Once the onion is translucent you should place it in the crock pot along with the garlic.

I cooked it 5 hours on high in the crock pot.

Just about 30 min. before you are ready to serve, remove 1 to 2 cups of broth from the crock pot and mix the flour into it with a whisk. Then pour it back into the crock pot and cook for another 30 min. Serve.

Pork Chile Verde Sauce

3 lbs pork loin trimmed to bite size chunks
(2) 27 oz cans green chiles
1 large onion chopped
1 Tbsp garlic chopped
(2) 14.5 oz cans chicken broth
1 10 oz can rotel tomatoes with green chilies
3 chilpotle peppers in adobo sauce, diced
1/3 cup flour
salt and pepper