“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 1 pound beef tenderloin, cubed 1 pound boneless pork loin, cubed 1/4 cup masa harina 1 tablespoon olive oil 1 red onion, chopped 3 cups
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Ingredients 3 lbs neck bones 1 tbs white vinegar water or chicken stock to cover 3 cloves garlic, chopped 3 bay leafs 2 sprigs of fresh thyme or 2 tsp dried 2 ribs of celery, chopped 2 potatoes, peeled and cubed into 1 inch pieces 1 carrot, peeled and sliced 1 green pepper, chopped 1
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Ingredients : 1 tablespoon vegetable oil or shortening 1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes 3 cups water 1/2 teaspoon salt 1/8 teaspoon pepper 2 medium carrots, cut into 1-inch pieces 1 large unpeeled potato, cut into 1 1/2-inch pieces 1 medium green bell pepper, cut into 1-inch pieces
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Ingredients : 2 tbs Bertolli olive oil 2 cups onions diced 4 garlic cloves minced 6 cups chopped Hatch Green Chili’s (see note) 1 28 oz can diced tomatoes drained 2 cups Green Giant frozen corn 2 cups peeled and diced potatoes 1 rotisserie chicken chopped 8 cups College Inn chicken broth 2 tbs McCormick
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