New Mexico Green Chile Stew
Pour water, wine, and soy sauce over the top, turning the pork to coat.
Recipe Summary 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 | Slow Cooker Pork Tenderloin Recipes With Cream Of Mushroom Soup1 pound beef tenderloin, cubed1 pound boneless pork loin, cubed¼ cup masa harina1 tablespoon olive oil1 red onion, chopped3 cups chopped fresh tomatoes2 cups diced green chile peppers2 cups low-sodium beef broth1 tablespoon ground cumin1 large potato, cubed3 cloves garlic, minced2 teaspoons chopped fresh oregano2 teaspoons chopped fresh cilantro1 dash cayenne pepper (Optional)salt to tasteground white pepper to tasteDirectionsPlace 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.Info | Slow Cooker Pork Tenderloin Recipes With Cream Of Mushroom Soupprep:
30 mins
cook:
8 hrs 15 mins
total:
8 hrs 45 mins
Servings:
8
Yield:
10 cups
TAG : New Mexico Green Chile StewSoups, Stews and Chili Recipes, Stews, Beef,
