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.
Prep Time:30 mins
Cook Time:8 hrs 15 mins
Total Time:8 hrs 45 mins
Servings:8
Yield:10 cups
Ingredients:
- 1 pound beef tenderloin, cubed
- 1 pound boneless pork loin, cubed
- ¼ 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
Directions:
-
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.
Nutrition Facts (per serving)
| 295 | Calories |
| 14g | Fat |
| 20g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 295 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 5g | 25% |
| Cholesterol 57mg | 19% |
| Sodium 66mg | 3% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 3g | 12% |
| Total Sugars 5g | |
| Protein 22g | |
| Vitamin C 114mg | 569% |
| Calcium 50mg | 4% |
| Iron 4mg | 19% |
| Potassium 839mg | 18% |
