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, chiles, potatoes, salsa, chicken broth, brown sugar, pork, and scraped bits from the skillet in a 5-quart slow cooker. Stir and cook, covered, on low 8 to 12 hours, or on high 4 to 6 hours. I mashed a few of the potatoes to thicken it. Delicious with freshly-baked cornbread!
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|Serving Size: 1 Serving (204g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 76 (48%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 1020mg||35 %|
|Potassium 265mg||7 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16.6g|
|Protein 1.4g||2 %|
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Calories per serving: 157
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