Green Chili Stew

Looks weird, but tastes great....Wally 

World now sells roasted, peeled, and chopped New Mexico chilis, in the freezer section.  Not quite as good as the real thing but so much easier that it's worth it!

3 lb boneless pork picnic roast

2 large yellow onions, diced

2 large carrots, diced

4 cups chicken broth

2  or 3 lbs frozen mild chilis - or hot if you like!

AP flour

Red and black pepper

Cumin

Salt

Garlic

Bay leaf

Mexican oregano

Minced cilantro

1). Chop the pork into bite size pieces and put in a Dutch oven with 1/4 cup stock and a bit of salt; cover and heat till fat renders;

2). Remove lid snd allow pork to brown in  rendered fat;

3). Add onions and carrots, cook till  onions are soft;

4). Add garlic, cook another minute or so;

5). Add 1/2 cup flour, cook, stirring constantly, about a minute;

6). Slowly whisk in stock;

7) Add seasonings, except cilantro, bring to simmer;

8). Add chillis, simmer an hour or two;

9). Just before serving, stir in a bunch of cilantro.

Serve with lime wedges, avocado, tortilla strips, or whatever Mexican garnishes you prefer - oh, and cornbread!