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
- beef tenderloin: 1 pound (cubed)
- boneless pork loin: 1 pound (cubed)
- Masa Harina: 0.25 cup
- olive oil: 1 Tbsp
- red onion: 1 piece (chopped)
- fresh tomatoes: 3 cups (chopped)
- green Chili peppers: 2 cups (diced)
- low-sodium beef broth: 2 cups
- ground cumin: 1 Tbsp
- potato: 1 piece (cubed)
- garlic: 3 clove (minced)
- fresh oregano: 2 tsp (chopped)
- fresh cilantro: 2 tsp (chopped)
- dash cayenne pepper: 1 piece (optional)
- salt: (to taste)
- ground white pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
