Rating: 4.5 stars 4.4
34 Ratings
  • 5 star values: 19
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 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.

Recipe Summary

prep:
30 mins
cook:
8 hrs 15 mins
total:
8 hrs 45 mins
Servings:
8
Yield:
10 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

295 calories; protein 22.3g; carbohydrates 19.5g; fat 14.4g; cholesterol 56.5mg; sodium 66.2mg. Full Nutrition
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