Step 1

Prep: Dice onion and jalapeno. Mince garlic. Measure green chiles (dice if needed)

Step 2

Make: Heat olive oil in the bottom of the pot or pan, and saute the onions for 2 - 3 minutes. Add jalapeno and garlic, and saute for two more minutes. Add green chile, and spices (cumin, salt, and Mexican oregano), and saute for an additional two minutes. Add broth and fire-roasted tomatoes, stir well and bring to a boil.

Step 3

Roux: Melt the butter in a small saute pan, once melted add in the flour, and whisk in flour until smooth (this is the roux). Allow the flour to bubble and cook for two minutes or until golden brown. Add roux to green chile and stir to fully incorporate into chile.

Step 4

Simmer: Reduce heat to low and allow to simmer for 2 -3 hours stirring as needed to avoid burning.

Step 5

Serve: If serving as a stew, garnish as desired.

Step 6

Prep: Dice onion and jalapeno. Mince garlic. Measure green chiles (dice if needed)1 medium white onion, diced, 1 jalapeno, diced, 2 garlic cloves, minced

Step 7

Make: Heat olive oil in a saute pan and saute the onions for 2 - 3 minutes. Add jalapeno and garlic, and saute for two more minutes. Add green chile, and spices, and saute for an additional two minutes.

Step 8

Crock-Pot: Turn the crockpot on low for 4 hours of cooking time or high for 2 hours of cooking time. Pour broth and fire-roasted tomatoes into the crockpot. Add the sauteed onions, jalapeno, garlic, green chile, and spices to the crockpot.

Step 9

Roux: Melt the butter in a small saute pan, once melted add in the flour, and whisk in flour until smooth (this is the roux). Allow the flour to bubble and cook for two minutes or until golden brown. Add roux to green chile in the crockpot and stir to fully incorporate into chile.