Green Chile Stew

The weather here in Arizona has gone crazy! The high for yesterday was 50 degrees and this morning when I woke up it was 34. That is very unheard of for October in the desert. As it turned out, yesterday was a perfect day to put on a pot of soup for dinner. I opted for Green Chile Stew. I had just roasted some green chiles the night before, so it was perfect timing.
Paired with homemade tortillas (homemade, just not by me), it was the perfect meal for a cold evening.

Here's the recipe in case this sounds like dinner tonight.

1 lb. pork (cubed)
1 1/2 T. flour
1/2 T. garlic
1 1/4 c. chicken boullion
14/5 oz. can of crushed tomatos (or use fresh)
1 large potatoe (cubed)
1 lb. green chiles (coarsley chopped)
salt to taste
(I also added an additional 2 cups of water for more broth, although the recipe did not call for that)

Brown the pork in 1 T. olive oil. Sprinkle flour over pork and continue browning until just a little pink remains. At this point I transferred the pork to my crock pot (but you could continue to cook it on the stovetop). Add the remaining ingredients and simmer on low for several hours or until the pork and potatoes are tender.

Enjoy!