My Dad use to make the green chili and the beans. After he passed away my sister took over the Green Chili Stew, and I took over the beans. I wish I would have taken the time to watch my cook these family favorites. I always tried to ask him what he put in them, and his secrete ingredient was always a bit of sugar. So I am going to take a little of what I can remember from my Dad's recipe, and my sister's, and add a few twists of my own. I hope you enjoy this family favorite, please feel free to add your own twists to this recipe and make it your own. ten recipe.
1 pork roast
2 cans chicken stock
2 – Big cans whole green chilies – cut into large chunks.
1 large can stewed tomatoes
2 Onions chopped
1 to 2 cans of Elpatio – if you want it spicy use the green cans of Elpatio
3 – Cloves diced garlic
½1/2 tsp. Garlic powder
1 tsp. Salt
1 tsp. Pepper
1 tsp. Cumin
½1/2 tsp. Onion powder
1 tsp. Johnny’s Seasoning
1 tsp. sugar
Add all ingredients into your slow cooker, and stir. Place roast in center, and add chicken stock until the roast is almost ¾ 3/4 covered in liquid
To serve, place homemade pinto beans in center of warm flour tortillas add some cheese a little stew, fold up and cover with stew and more cheese. Enjoy this family dish.
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