Description
This is my slow cooker version of a green chile stew from New Mexico. It is great to serve with tortillas, tortilla chips, green onions, and sour cream.
Ingredients
- 1 pound beef tenderloin, cubed
- 1 pound boneless pork loin, cubed
- ΒΌ cup masa harina
- 1 tablespoon olive oil
- 1 red onion, chopped
- 3 cups chopped fresh tomatoes
- 2 cups diced green chile peppers
- 2 cups low-sodium beef broth
- 1 tablespoon ground cumin
- 1 large potato, cubed
- 3 cloves garlic, minced
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh cilantro
- 1 dash cayenne pepper (Optional)
- salt to taste
- ground white pepper to taste
Instructions
- Place the beef tenderloin cubes
- pork loin cubes
- and masa harina in a plastic bag
- and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat
- and cook and stir the meat cubes until evenly browned
- about 10 minutes.
- Place the meat
- red onion
- tomatoes
- green chile peppers
- beef broth
- cumin
- potato
- garlic
- oregano
- cilantro
- cayenne pepper
- salt and white pepper in a slow cooker. Cook on Low until the meat is tender
- about 8 hours.
Prep Time: 30 mins
Cook Time: 8 hrs 15 mins
Total Time: 8 hrs 45 mins
Servings: 8