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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