Green Chile Stew (Slow Cooker)

Ingredients

• 2 TBSP extra virgin olive oil or lard
• 1 large onion, chopped
• 4-6 large cloves garlic, chopped
• 1-2 TBSP fat (same kind you used to cook onion)
• 2 lbs pork, cut into stew size chunks.
• 1 cup wine
• 3 cups beef broth
• 30 oz nopalitos (cactus), drained, rinsed, and chopped
• 14 oz diced green chiles
• 2 medium potatoes, cubed
• 1 bunch greens, cleaned and torn (leaf only, no stems)
• 1 bunch cilantro chopped
• 1 TBSP (Thai) Green Curry Paste*
• 1 TBSP honey
• Salt and pepper

Instructions

1. Place oil in a large skillet on medium heat. Add onions and garlic cook for a couple minutes, don't let the garlic burn. Remove from pan and put in slow cooker.
2. Add a little more oil to skillet and the pork. Cook pork until brown and put in slow cooker.
3. Add wine (or broth) to the pan and scrape any bits from the bottom. Pour into slow cooker.
4. Add the rest of the ingredients, stir well. Be careful adding salt, because a lot of the ingredients are salted.
5. Cover and cook on high for about 5 hours. If you want it thickened, add about 1/2 cup of red lentils in the last 2 hours. Green lentils cannot be substituted, because red lentils breakdown completely and act as a thickener. Sometimes I use instant refried beans to thicken in the last few minutes. And I also use oatmeal, when I want an addition of a more nutritious grain thickener.
6. Serving additions: grated cheese, cooked crumbled bacon, tortillas or tortilla chips, sour cream, lime wedges
7. *Thai Green Curry Paste does not contain "curry powder" but is a blend of Asian flavors including, lemongrass, peppers, and ginger. It is hot and has big flavor.