Here is one for my fellow chili lover, JG27_chili. This is from my secret chili recipe stock there buddy. You guys should give this a try, also.
New Mexico Green Chili
2 teaspoons olive oil
1/2 pound pork loin -- cut into 1/2-inch chunks and remove all visible fat
3 small garlic cloves -- finely minced
1 red onion -- finely chopped (optional)
2 tablespoons flour -- masa flour if you want to be ultra Southwestern authentic
2 tablespoons cornstarch
4 tablespoons water
28 oz. New Mexican chiles, Hatch Green Chilis are the best if you can get them. (Anaheims for those who live anywhere except Arizona, New Mexico, Texas)-- roasted, peeled, seeded, and finely chopped
1-6 tablespoons chopped jalapeno pepper -- optional if you can't handle the heat and preferably fresh
1 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon white pepper
2-3/4 cup chicken broth
2 large fresh tomatoes -- pureed (or peeled and chopped) (optional)
In skillet, heat olive oil over medium-high heat. Sauté pork until all pink is gone. Move meat aside and add garlic and onion. As soon as garlic sizzles, stir together with pork. Put into crock-pot on high.
In a small bowl, make thickener by adding water to flour and cornstarch. (Add another tablespoon of cornstarch and a tablespoon of water if you prefer a thicker sauce, but wait until later in the cooking to decide if the texture is what you want, or you may accidentally make it too thick.) Add mixture to crock-pot.
Add chiles, spices, chicken broth to crock-pot. Bring to a low boil, then reduce heat and add tomatoes. (puree the tomatoes if you like a very smooth sauce; peel and chop 'em if you like more texture). Simmer on very low heat, covered, for at least 1 hour (preferably all day).