Crock Pot Chile Verde Stew (Caldillo) |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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I love this recipe. It is easy to put together and cooks while you are away. This recipe is a combination of several recipes I have used over the years. Serve this with either flour or corn tortillas for a wonderful meal. The heat depends on the heat of the chiles. I use long green mild chiles from Hatch, NM. Ingredients:
2 lbs lean boneless beef stew meat |
1 (14 1/2 ounce) can diced tomatoes |
2 teaspoons beef bouillon powder |
2 tablespoons lemon juice |
2 garlic cloves, minced |
1/2 teaspoon sugar |
1 teaspoon ground cumin |
1/4 teaspoon ground cloves |
1 medium onion, chopped |
8 large green chilies, roasted, peeled and chopped |
3 medium potatoes, diced in 1 inch cubes |
1 cup water |
1 -2 medium jalapeno pepper, seeded and sliced (optional) |
1/3 cup cilantro |
salt |
Directions:
1. Combine all ingredients, except for cilantro and jalapeno peppers, in a 6 quart crock pot.
2. I prefer to use Yukon Gold potatoes, washed and skin left on.
3. Stir to thoroughly combine the ingredients.
4. Cover, turn on low and cook for approximately 5 to 6 hours or until meat and potatoes are almost tender.
5. Add chopped cilantro, and if more heat is desired, the jalapeno peppers.
6. Continue cooking an additional 30 minutes to 1 hour.
7. Serve hot with tortillas of your choice.
8. This is wonderful warmed over the next day.
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