A gluten-free family favorite

Slow-Cooker Green Chili With Pork

Makes 6 to 8 servings. Recipe is from “Gluten-Free Family Favorites: The 75 Go-to Recipes You Need to Feed Kids and Adults All Day, Every Day” by Kelli and Peter Bronski, who write, “This slow-cooker chili — a great weeknight meal — is not too spicy, making it friendly for young mouths.”

4 cups GF low-sodium chicken broth or stock

11/2 cups diced tomatoes or 1 (14.5) oz. cans no-salt-added diced tomatoes

1 (7-oz.) can mild, fire-roasted, diced green chilies

1 medium yellow onion, diced

3 tomatillos, husked and diced

1 tbl. ground cumin

1 tbl. dried oregano

2 tsps. garlic powder

11/2 to 2 lbs. pork roast

Shredded cheddar cheese for serving, optional

Sour cream for serving, optional

1. In a slow-cooker, combine the broth, tomatoes, chilies, onion, tomatillos, cumin, oregano and garlic powder. Add the pork, cover and cook on Low for 8 to 10 hours.

2. Remove the roast and allow to cool. When it is cool enough to handle, shred the meat, discarding any fat pieces. Return the meat to the chili in the slow cooker. Serve, topping with cheese and sour cream if desired.

Kids can: Collect ingredients from the pantry and refrigerator; dice tomatillos with age-appropriate knife; open chilies with the can opener (with supervision), measure ingredients and put ingredients in the slow cooker.

Note: To make this recipe dairy/lactose/casein free, omit the cheese and sour cream, or use nondairy versions.