Instructions: Spread 1/3 cup (75 ml) of the flour on plate. Pat pork dry; roll in flour to coat, brushing off any excess. In Dutch oven, heat oil over medium-high heat; brown pork, turning with wooden spoons, about 10 minutes. Drain off any fat.

Use 18- to 24-cup (4.5 to 6 L) slow cooker; Combine stock, chilies, garlic, oregano, cumin, coriander, sant and pepper, to taste, carrots, and onions; cook meat, stock mixture and vegetables on Low for 10 to 12 hours, or cook on High for 6 hours. Remove meat and vegetables; keep warm. Meanwhile, in small bowl, whisk remaining flour with cold water. Add flour mixture to slowcooker; cook on High for 15 to 20 minutes until thickened. Serve with meat and vegetables.

NOTES : This updated standby has a bit of a kick, which can turn into a punch by adding 2 tbsp (25 ml) more chilies. If you cant find canned chilies, use half a sweet green pepper plus 1/2 teaspoon (2 ml) hot pepper sauce.

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