Stew:
- 1 Tbsp. butter
- 2 lbs. pork stew meat
- 2 large onions
- 1 Tbsp. garlic, minced
- 2 cans chicken broth (14oz. size)
- 1 Tbsp. cumin
- 1 tsp. celery salt
- 1 tsp. oregano
- 1/2 tsp. pepper
- 4 cans green chilies, chopped
- 1 can Italian style tomatoes, diced
Roux:
- 4 Tbsp. butter
- 4 Tbsp. flour
Saute' the pork, onions and garlic together in butter. Add the chicken broth, cumin, celery salt, pepper and green chilies. Place everything in a crockpot and simmer on low for 6-8 hours. Add the tomatoes and roux about 1 hour before serving.
For the roux: In a small saucepan, on medium heat, melt the butter and whisk in 1 Tbsp. of the flour at a time. Cook for about 4-5 minutes, whisking constantly, until the roux can form a ball. Immediately whisk the roux into the stew. (This will thicken the stew).
By Robin from Washington, IA
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