Green Chili Stew
Portions: 6 Serving size: 3/4 cup stew, 1 tortilla
1/2 cup all-purpose white flour
1 tablespoon garlic powder
1 teaspoon black pepper
1 pound lean pork chops, cut into bit size cubes
1 tablespoon olive oil
two 4-ounce cans green chili peppers, rinsed, and diced
1 garlic clove, crushed
one 14-ounce can low-sodium chicken broth
6 flour tortillas, burrito size
6 tablespoons sour cream
3/4 cup iceberg lettuce, shredded
1/4 cup cilantro, chopped
In a large zip-top plastic bag combine flour, garlic powder and black pepper; mix well.
Place pork in the bag and shake to coat well with flour mixture.
Heat olive oil in a large skillet and brown pork pieces.
Place browned pork, chili peppers, garlic and chicken broth into a slow cooker. Cook for 10 hours on low heat.
Place 3/4 cup of stew on a tortilla and roll burrito style.
Top each serving with 1 tablespoon sour cream, lettuce and cilantro.