Chili Verde

From slow cooker cookbook

2 lbs lean boneless pork, cut into thin strips or 3/4-inch cubes
3 Tbsp flour
1 cup water
2 Tbsp cumin
3/4 tsp chili powder
1/2 tsp dried oregano
1/2 tsp garlic pepper
1/2 tsp seasoned salt
3 medium onions, thinly sliced
2 7-oz cans whole green chiles, rinsed, drained, cut into strips
3/4 cup roasted red pepper strips
1 15-oz can black beans

In a 3 1/2 qt slow cooker, toss the pork with the flour until evenly coated. Stir in the water, cumin, chili powder, oregano, garlic pepper, seasoned salt, onions, and half of the chile strips. Mix well.

Cover and cook on the low setting about 6 hours, stirring twice, if possible, or until the pork is very tender. Increase the heat setting to high.

Stir in the remaining chile strips, the red pepper strips, and the black beans. Cover and cook on high 20-30 minutes longer, until heated through.

I forgot to reserve the chile strips and the red pepper strips, and I forgot to bump the heat up to high. Turned out just fine.