Hi y'all, Haven't posted much for a long while...mostly because I haven't cooked anything new, and have been trying everyone else's recipes. And yes, I do need a "Gina Fix"! But, I made this tonight, since it is so cool here, and remembered that I didn't think I had ever posted it. It will warm you up!

Green Chile Stew

1 large package of pork chops (bone in)
chicken broth
1 large onion chopped
1 carrot chopped
1 rib of celery chopped
2 tbs olive oil
2 cloves chopped garlic
1/2 tsp of cumin (or to taste)
salt and pepper to taste
2 Tbs flour
Brown Pork chops in oil, along with onion, carrot and celery and cumin. Add garlic. When the chops have color and the veggies have wilted, add flour and stir until incorporated - about a minute or two. Then add the chicken broth. I use a quart of homemade, but have used Swanson's low salt in a pinch. Simmer for about 1 hour, or just until pork chops are cooked through. Take chops out of broth and cool enough to debone and chop meat in bite-size pieces. Set aside. Contine to cook bones in broth another hour...adding water as needed. I generally do this early in the day. Then, one hour before serving strain broth (sometimes I simply remove the bones)and add 2 potatoes, cubed, 1 large can of good quality whole tomatoes that you have crushed by hand as you add them to the broth, and 1/2 of a 28 oz can of whole green chiles that I roughly chop into large pieces. (I freeze the other half for another batch) Then add 1-2 Jalapeno peppers, seeded and inner membrane removed. These add a wonderful flavor, and if you remove the seeds and membranes, they really aren't very hot. You can also add canned mild Jalapeno's, if you prefer, or if you like it hotter, add a chopped chipotle pepper. Add back in the reserved pork. Let the whole thing simmer for another hour.Sometimes we add mexican cheese sprinkled on top of the bowl of stew.

I serve this with cornbread, and usually a simple dessert like apple pie and ice cream.

Enjoy!