A great green chile stew with Mexican flavors! I enjoy making it with beef, but you can use pork shoulder if you prefer. Everyone loves this, even my children!
Ingredients
- vegetable oil: 1 Tbsp
- beef stew meat (or cubed pork shoulder): 2 pound (cubed)
- onion: 1 piece (chopped)
- tomatoes with green Chili peppers: 1 can (10 ounce can, diced)
- ½ cups beef broth: 1 piece
- green Chili peppers: 1 can (4 ounce can, chopped)
- garlic salt: 1 tsp
- ground cumin: 1 tsp
- salt and ground black pepper: (to taste)
- potatoes: 2 piece (cubed)
Metric Conversion
Stages of cooking
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Heat oil in a large pot over medium heat. Add meat and onion; cook and stir until onions are translucent, about 5 minutes.
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Pour in diced tomatoes with chiles, beef broth, and chile peppers. Stir in garlic salt and cumin. Season with salt and pepper to taste.
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Bring to a boil, reduce heat, and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
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Stir in cubed potatoes and simmer until potatoes are tender, about 30 more minutes.
