Old Fashioned Colorado Green Chili

This is a simple recipe that can easily be modified to suit your taste.
Ingredients:
2 lbs. cubed pork
1 tbsp. minced garlic (about 2 cloves)
1/4 tsp pepper
3 tbsp. flour
2 cups diced fresh tomatoes (you can substitute 1 14 oz can)
1 14.5 oz can chicken broth
1 cup water
2 ½ cups diced green chilies (about 20 chilies)
2 cups diced onion.
Salt & pepper to taste.
Instructions:Brown pork in skillet with garlic and pepper. Add flour and brown as well. In crock pot, mix pork, garlic, tomatoes, water, green chilies and onion. Simmer for at least 2 hours. Water can be added to thin down and flour can be added to thicken.(You can also cook it in a large pot on the stove at low heat.)Hint: Let simmer at least an hour before tasting and modifying by adding chilies, more tomatoes, garlic, etc.This is a very meaty, very slightly thickened chili – thin for Colorado style chili. If you like really thick chili, use 4-5 tbsp. flour rather than 3 and/or reduce the water.Makes approximately 3 quarts. Serves 8-10.

The following is a note from Karen:

I made this recipe yesterday and it went over very well. I doubled it so I had enough for 2 meals and some to freeze. I added 2 pureed jalapenos as it was pretty mild and it turned out about the right spiciness. You could spice it up or down according to your taste. I had frozen some whole tomatoes from the garden last summer that I used instead of the fresh and they worked well. Instead of chicken broth I used bullion cubes. I made it up in the morning and cooked it all day in the crock pot - you wouldn't have to cook it that long. Yesterday we ate it over tortillas with refried beans, lettuce, cheese, sour cream and picante sauce. Today we ate like a soup with cheese, sour cream, picante sauce, and tortilla chips/and or tortillas on the side. Both ways it was good.
Karen W's recipe...sent by Grma Susie