Ingredients

• 1/2 cup all-purpose flour
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 1 pound lean pork chops
• 1 tablespoon olive oil
• 8 ounces canned green chili peppers
• 1 garlic clove
• 14 ounces low-sodium chicken broth
• 6 flour tortillas, burrito size
• 3/4 cup iceberg lettuce
• 1/4 cup cilantro 
• 6 tablespoons sour cream

Preparation

1. In a large zip-top plastic bag combine flour, garlic powder and black pepper; mix well. 
2. Cut pork into bite size cubes. Place pork in the bag and shake to coat well with flour mixture. 
3. Heat olive oil in a large skillet and brown pork pieces.
4. Drain chili peppers and dice. Mince garlic clove.
5. Place browned pork, chili peppers, garlic and chicken broth into a slow cooker. Cook for 10 hours on low heat.
6. Place 3/4 cup of stew on a tortilla and roll burrito style. 
7. Shred lettuce and chop cilantro.Top each serving with 1 tablespoon sour cream, lettuce and cilantro.

Helpful hints

• For a spicier dish add 1 tablespoon hot red chili powder or chili flakes into the slow cooker.
• As an alternative to burrito style, serve stew in a bowl with tortilla, bread or low-salt crackers on the side.