New Mexico Green Chile Stew

New Mexico Green Chile Stew

13
Staci Booth 0

"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

8 h 45 m servings 295 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.
  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

13
  1. 13 Ratings

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This is a STEW! Why would you want to use an expensive cut of meat like a beef tenderloin in a crock pot. OMG! I live in Albuquerque, born and raised and any lesser cut would work just fine! W...

We New Mexicans are VERY protective of our cooking heritage! It takes a lot to impress us. As "Valencia" said, nice but not authentic. Grew up in Albuquerque's north valley.

Not authentic try Chile Verde II from this site. This is the real thing. Top with fresh cilantro and a squeeze of lime. We make this in huge batches and then freeze it. YUMMY stuff