New Mexico Green Chile Stew You Have To Try

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New Mexico Green Chile Stew

"This is my gradual cooker version of a inexperienced chile stew from New Mexico. It is wonderful to serve with tortillas, tortilla chips, green onions, and bitter cream. "

Ingredients :

1 pound beef tenderloin, cubed
1 pound boneless pork loin, cubed
1/4 cup masa harina
1 tablespoon olive oil
1 purple onion, chopped
three cups chopped fresh tomatoes
2 cups diced green chile peppers
2 cups low-sodium beef broth
1 tablespoon floor cumin
1 huge potato, cubed
three cloves garlic, minced
2 teaspoons chopped fresh oregano
2 teaspoons chopped clean cilantro
1 dash cayenne pepper (non-obligatory)
salt to flavor
ground white pepper to taste

Instructions :

Prep : 30M	Cook : 8M	Ready in : 8H45M

Place the beef tenderloin cubes, red meat loin cubes, and masa harina in a plastic bag, and shake to coat the beef. Heat the olive oil in a massive skillet over medium-high heat, and cook and stir the meat cubes till calmly browned, about 10 minutes.
Place the meat, purple onion, tomatoes, green chile peppers, pork broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a gradual cooker. Cook on Low until the meat is gentle, approximately eight hours.

Notes :

Try the usage of a Reynolds® sluggish cooker liner in your slow cooker for less difficult cleanup.

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