Green Chile 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
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• 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