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New Mexico Green Chile Stew

4

525 min

New Mexico Green Chile Stew

New Mexico Green Chile Stew Photo 1

Category

Beef Recipes

Time

525 min

Serving

8 persons

Calories

295

Rating

4.00★ (35)

Cuisine

Author: Victoria Buriak
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

  • beef tenderloin: 1 pound (cubed)
  • boneless pork loin: 1 pound (cubed)
  • Masa Harina: 0.25 cup
  • olive oil: 1 Tbsp
  • red onion: 1 piece (chopped)
  • fresh tomatoes: 3 cups (chopped)
  • green Chili peppers: 2 cups (diced)
  • low-sodium beef broth: 2 cups
  • ground cumin: 1 Tbsp
  • potato: 1 piece (cubed)
  • garlic: 3 clove (minced)
  • fresh oregano: 2 tsp (chopped)
  • fresh cilantro: 2 tsp (chopped)
  • dash cayenne pepper: 1 piece (optional)
  • salt: (to taste)
  • ground white pepper: (to taste)

Metric Conversion

Stages of cooking

New Mexico Green Chile Stew Photo 21
New Mexico Green Chile Stew Photo 32
  1. 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.
    New Mexico Green Chile Stew Photo 2
  2. 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.
    New Mexico Green Chile Stew Photo 3

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