Green Chili Stew

Serve this stew with a salad and over corn bread. It also works as an enchilada filling. One way to accommodate different tastes would be to use mild green chili peppers in the stew and have hot green salsa at the table.

Serves 6

Ingredients:

• 1 stick butter, melted
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 1 large yellow onion, peeled and diced
• ½ teaspoon dried oregano
• ½ tablespoon granulated garlic
• 1 tablespoon chili powder
• 1 (28-ounce) can heat-and-serve pork
• 3 (7-ounce) cans mild or hot green chilies, drained and chopped
• Salt and freshly ground black pepper, to taste
• Optional: Sour cream

1. Add the butter to the slow cooker and whisk in the flour, and then gradually whisk in the broth.
2. Stir in the onion, oregano, garlic, chili powder, pork, and canned chilies. Cover and cook on low for 6 hours. Stir well and taste for seasoning; add salt and pepper if needed. Add a dollop of sour cream over each serving if desired.

Or, if you prefer…

For the Green Chili Stew, you can substitute chicken for the pork, or use slow-cooked, pulled pork shoulder roast and part of its broth instead of the canned pork and some of the chicken broth.