2 lbs very lean pork or turkey, cut into 1 in. cubes
2 (16oz) jars salsa verde (Mrs. Refreno’s is excellent)
1 (16oz) can low-sodium chicken broth
1 large onion, diced
6 cloves garlic, minced
2t oregano
1/8t cloves
non-fat sour cream
Tortilla Chips

Instructions:

1. Preheat a large pot to high. Add pork and brown on all sides, about 4-5 minutes. Drain excess liquid and place the meat in a bowl on the side.

2. Return the pot to the stove and add the onions and garlic. Cook for about 3 minutes, or until onions are tender and translucent. At this point you have two options:

Stovetop method: Add the meat, oregano and cloves to the pot and cook for another minute. Dump in the salsa and chicken broth and bring to a boil. Reduce heat to low and simmer for 1 1/2 to 2 hours, until meat is very tender. Using turkey tenderloin takes about 1 1/2 hours and lean pork will take closer to 2 hours.

Crockpot method: Add all ingredients to the crockpot and stir until mixed. Cook on high for 3-4 hours and then on low for an additional 2-3 hours.

3. Serve with a dollop of sour cream, cheddar cheese and Homemade Tortilla Chips, for dipping.