Crockpot Green Chile

By: Tom Freyer via Joy Schantz

Recipe History: This recipe was published in the Food Section of the Arizona Republic on July 28, 2004.

WW Pts+:  7 per serving (8 servings)

Ingredients:
2-3 tblsps canola oil
2 lbs boneless pork or beef, cut into bite-size pieces
1 28-oz can green enchilada sauce (La Victoria mild recommended)
1-3/4 cups water
1/2 cup masa harina (corn flour)
1 can (8 oz) diced green chiles
2 tsps chili powder
1 tsp cumin (optional)
1 tsp cilantro (optional)
1/2 tsp oregano
1/2 tsp pepper
2 tsps salt
1 lg onion, diced
2 cloves garlic, chopped
1-2 hot chile peppers (like jalapeno, yellow, poblano, Hatch), diced

Directions:
Heat oil in large frying pan over medium-high heat. Add meat and brown on all sides.
Place cooked meat and enchilada sauce in crockpot.
Fill the sauce can half-full of water (about 1-1/4 cups).
Add masa harina to water and mix well in the can, then add to crockpot.
Add remaining ingredients.
Cook 2-3 hours on high.

Tip: If you want red chile, add tomato sauce before slow cooking. Serves 8.