A great green chile stew with Mexican flavors! I enjoy making it with beef, but you can use pork shoulder if you prefer. Everyone loves this, even my children!
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds cubed beef stew meat , or cubed pork shoulder
- 1 onion , chopped
- 1 can diced tomatoes with green chile peppers , 10 ounce
- 1.5 cups beef broth
- 1 can chopped green chile peppers , 4 ounce
- 1 teaspoon garlic salt
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 2 large potatoes , peeled and cubed
Instructions
-
1
Heat oil in a large pot over medium heat. Add meat and onion; cook and stir until onions are translucent, about 5 minutes.
-
2
Pour in diced tomatoes with chiles, beef broth, and chile peppers. Stir in garlic salt and cumin. Season with salt and pepper to taste.
-
3
Bring to a boil, reduce heat, and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
-
4
Stir in cubed potatoes and simmer until potatoes are tender, about 30 more minutes.
Nutrition Facts
Per serving
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