1) In skillet, heat olive oil over medium-high heat. Saute 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 crockpot on high. 2) 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 crockpot. 3) Add chiles, spices, chicken broth to crockpot. 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. Busted by Christopher E. Eaves
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|Serving Size: 1 Serving (2201g)|
|Recipe Makes: 1|
|Calories from Fat: 173 (28%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 145.2mg||45 %|
|Sodium 2696.7mg||93 %|
|Potassium 2157.2mg||57 %|
|Total Carbohydrate 52.1g||15 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 44.4g|
|Protein 57.6g||82 %|
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Calories per serving: 609
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