Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     olive oil
     1/2  pound         pork loin -- 1/2-inch chunks
   3      small         garlic cloves -- finely minced
   1                    red onion -- finely chopped
   2      tablespoons   flour -- masa flour
   2      tablespoons   cornstarch
   4      tablespoons   water
  28      ounces        new mexican chiles -- (roasted, peeled,
                        -- chopped & seeded)
   2      tablespoons   jalapeno pepper -- chopped
   1      teaspoon      cumin
     1/8  teaspoon      salt
     1/8  teaspoon      white pepper
   2 3/4  cups          chicken broth
   2      large         tomatoes -- pureed

Preparation:

1) In skillet, heat olive oil over medium-high heat. Saute pork until all pink is gone (about 5 minutes). Move meat aside and add garlic (and onion). As soon as garlic sizzles, stir together with pork. Put into crockpot on high. 2) 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 crockpot. 3) Add chiles, spices, chicken broth to crockpot. 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). Serve over plain or Mexican rice, burritos, chile rellenos, chimichangas, et