Green Chile Stew

• 4 pounds Pork Roast
• 5 cups Chicken Broth, Divided
• 2 cans (4 Oz. Can) Diced Green Chiles
• 1 can (14.5 Oz.) Fire Roasted Diced Tomatoes
• 2 cans (10 3/4 Oz. Can) Cream Of Chicken Soup
• 2 teaspoons Minced Garlic
• 1 teaspoon Chile Powder
• 1 teaspoon Cumin
• 1 dash Salt
• 1/4 teaspoons Pepper

1. Place pork roast in the slow cooker with 1 cup of chicken broth and cook on medium high for 6 hours.
2. After 6 hours, shred roast and add remaining ingredients to the slow cooker.
3. Cook for two more hours in the slow cooker.
4. If necessary, make a roux with some of the liquid and some flour to thicken the stew.
5. I serve this with rice and black beans.
6. I put the rice and beans in the bottom of my bowl and ladle the stew on top.

pork roast, chicken broth, green chiles, tomatoes, cream of chicken soup, garlic, chile powder, cumin, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/green-chile-stew-2/ (may not work)