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.

Step: 1

Place the beef tenderloin cubes, pork loin cubes, and

Step: 2

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.

Step: 3

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.

Per Serving: 295 calories; protein 22.3g; carbohydrates 19.5g; fat 14.4g; cholesterol 56.5mg; sodium 66.2mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.