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.
New Mexico Green Chile Stew
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.
