Crow's Crockpot Chili Verde

Day 57: With few exceptions, I do not enjoy cooking, and for the most part, I think eating is a horrible waste of time which could be spent on other more valuable pursuits. However, there are a few foods I really enjoy, and one of them happens to be Chili Verde...and I like it hot. My recipe is heavily adapted from one which has won prizes at international chili competitions (emphasis on the word "heavily"), easier on the budget if not quite as varied in flavor, easier to prepare since it goes in the crockpot. If you're making this for the first time, I suggest going a bit more lightly on the jalapeños.

Crow's Crockpot Chili Verde

Ingredients:
2 lbs. pork loin, cubed
5 big Anaheim peppers, chopped
5 jalapeño peppers, chopped
5 tomatillos, chopped
1 sweet onion, chopped
1 heaping Tbsp. minced garlic
1/4 cup fresh cilantro (or 1 heaping Tbsp. dried)
1 heaping Tbsp. cumin
1/2 teaspoon oregano
dash of ground bayleaf
1 can Swanson's Chicken Broth
3 Tbsp. extra virgin olive oil
2 heaping Tbsps. flour

Flour tortillas to serve

Heat the olive oil in a frying pan and brown the minced garlic in the hot oil. Then add the pork and brown it on all sides. Place the meat in the bottom of your crockpot and add the peppers, tomatillos, onion and spices on top of it. Pour the chicken soup over everything. Put the lid on, turn the crockpot on high and go do something else for at least four hours, preferably six, returning only once midway through the cooking time to stir everything together.

When cooking is done, mix the flour well with cold water in a separate bowl. Add about a quarter cup of the hot liquid from the crockpot to the flour and water and combine well. Add this back into the crockpot and bring to a boil to thicken. The liquid will be a little thinner than gravy.

Steam flour tortillas on a rack over hot water. Put a scoop of drained meat on each one and roll it up. Top with additional meat and liquid. Leftovers microwave beautifully, so make a BIG batch!