SLOW COOKER PORK AND GREEN CHILE STEW

from www.Skinnytaste.com

A RECIPE I FOUND ON PINTEREST THAT I WILL BE MAKING AGAIN.  SO EASY AND SO GOOD.
Servings: 6 • Serving Size: little over 3/4 cup • Old Points: 6 pts • Points+: 6 pts
Calories: 253 • Fat: 9 g • Carbs: 5.5 g • Fiber: 0.5 g • Protein: 33 g • Sugar: 1.5 g
Sodium: 836 mg (without salt)
Ingredients:

2 lbs* boneless pork loin roast, lean, all fat trimmed off
salt and pepper to taste
cooking spray
2 tbsp unbleached all-purpose flour
3/4 cup diced onion
2 cans (4.25 oz each) whole green chiles, sliced into thick rounds
2 tbsp chopped jalapeño, or more to taste

10 oz can diced tomatoes and green chilies (Ro*Tel Mild)

1/2 cup fat-free low-sodium chicken broth
1 tbsp cumin
1/2 tsp garlic powder

salt and fresh ground black pepper, to taste
 (DON'T OVER DO ON THE SALT, ESPECIALLY IF YOU DON'T USE LOW SODIUM BROTH)
Directions:
Cut pork into 2-inch pieces. Season with salt and pepper.
Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 - 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.
Add browned pork to the crock pot, along with the remaining ingredients.
Cook on LOW for 8 hours or HIGH for 4 houts (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.
(I MADE A 1/2 RECIPE  ON A SUNDAY MORNING IN A DUTCH OVEN AND COOKED ON LOW WHILE WERE WERE GONE TO CHURCH. THE PORK WAS PULL APART TENDER IN 3-4 HOURS, BUT I ADDED A LITTLE MORE CHICKEN BROTH AND LET IT COOK ABOUT ANOTHER HOUR.  IT WAS NOT SOUPY AT ALL AND WE PUT IT OVER BROWN RICE.  I PLAN ON USING THE LEFTOVERS FOR TACOS.  THEY WILL BE SO GOOD).
Makes about 5 cups.