Recipe from Diana Rattrays Mining Co. site. She says it delicious. She used the tomatillo salsa available at Wall Mart Super Center in cans. Place flour, cumin, pepper, salt, and sage in a plastic storage bag; add pork cubes and shake to coat thoroughly. Brown pork in hot oil in batches; remove when browned and set aside. With heat still on, add the vinegar to the skillet, scraping up brown bits (vinegar will reduce). Place onions, potatoes, salsa, chicken broth, brown sugar, pork, and scraped bits from the skillet in the slow cooker. Stir and cook, covered, on low 8 to 10 hours (a few extra hours should work fine with this one), or on high 4 to 5 hours. I mashed a few of the potatoes to thicken it. Delicious with freshly-baked cornbread! 6 to 8 servings. Note:This nearly filled a 5-quart pot, so you may want to cut it down (less meat) a bit. Posted to CHILE-HEADS DIGEST V4 #272 by Judy Howle <howle@ebicom.net> on Jan 17, 1998
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