2 lbs chicken or pork tenderloin cut into small cubes

1 cup onion, medium chopped

14 oz chicken broth (any brand, low-sodium or regular)

10 oz green salsa (canned or bottled)

20 oz (canned or bottled) whole green chilies, seeded and chopped

1 can black beans (low-sodium is fine), drained

SPICE MIX (mix separately and set aside)

3 tsp garlic, minced or mashed

1 tsp celery salt

1 Tbsp flour

2 tsp oregano

1 Tbsp cumin

3 Tbsp jalapeno pepper, diced

1 Tbsp dried cilantro (or 3 Tbsp fresh, finely chopped)

1 Tbsp chili powder

In a large pot, brown meat and drain. Return the pot to the stove and add onion and broth to the browned meat. Simmer on low uncovered for one hour. (Give the pot a few stirs during cooking times to avoid sticking). Add spice mix and green salsa. Simmer another hour on low heat. Add green chilies and black beans. Simmer another hour on low heat, then it’s ready to serve. Garnish with shredded cheddar if desired. Serves well with a buttermilk biscuit.

Recipe courtesy of Jan Steenburg, Oaktown, Indiana