Green Chile Stew

1 1/2 lb. chuck roast
1 tbl buter
1 onion - 1/2 diced, 1/2 in chunks
2 tbl. flour
2 med russet potatoes, diced
1 red bell pepper - roasted, peeled, sliced
1 container beef stock
1 can white hominy
2 cans roasted mild green chile
chopped cilantro
shredded colby jack
black pepper

This is so good, we ate it on a 100 degree day. Season the roast well (I always use seasoned salt, garlic powder, onion powder, black pepper) and roast (covered) at 300 degrees for 2 1/2 hours. Cool and shred. In soup pot (I use a dutch oven) melt butter over med heat, saute onions until soft. Add flour, cook 2-3 mins. Add in stock, bring to low boil. Add potatoes, hominy, bell pepper, and lots of black pepper. Once potatoes are cooked, add shredded beef and chile. Cook at low simmer until thick and potatoes are starting to break apart. Add more black pepper to taste. Serve with cilantro and cheese on top.