Chili Verde

Rue:
In a sauce pan whisk 1/2 olive oil 1/2 corn flour over medium heat until brown and crumbly. Set aside.

Saute in oil:
5 cups chopped onion
1 serrano chile diced (remove seeds for less heat)
1 jalapeno diced (remove seeds for less heat)

Puree:
large can chilies
large can tomatillos

Put the sauteed and pureed mixture into a crockpot

In a frying pan saute in oil pork chops (7-9) until just brown then add to crock pot.

In the same frying pan you sauteed the meat, while the pan is still hot, pour in a quart of chicken broth. Simmer for about 10 minutes, while simmering add:

1 tbsp sea salt
1 tbsp ground pepper
1 tbsp garlic powder
1 tbsp cumin
1 tbsp oregano
1 tbsp dried cilantro
1 tsp coriander

Add the rue to this mixture and add it all to the crockpot

Cook on high for a few hours

Serve with tortillas

I didn't do this but another recipe called for 2 lbs diced potato as well.