Green Chile Crockpot Stew

I borrowed this recipe from Facebook friend and fellow author Jeri Westerson (whose latest book, Season of Blood, was just released!), who said she found it on Facebook. Its creator is unknown (apparently to both of us), but I changed half the ingredients anyway, so it’s mine now!

It’s a good recipe for a cold winter night, if you have the time to slow-cook it. Don’t worry about the precise measurements, especially if you’re using leftover meat and don’t have quite enough. And you can decide how spicy you want it to be, depending on which chiles you include, and how much of them.

Ingredients:

2 russet potatoes, peeled and 

   diced (about 4 cups)
salt and pepper to taste
vegetable oil for cooking
1 onion, diced
4-5 cloves garlic, minced or pressed
1-1/2 to 2 pounds meat (beef, pork, chicken, turkey) previously cooked and shredded
2 4-oz. cans jalapeno peppers (mild or spicy)
4-1/2 cups broth (beef or chicken, depending on your meat)
1 Tblsp freshly ground cumin seeds
1 tsp Mexican oregano

Instructions:

Peel and dice the potatoes. Place in a bowl and cover them with water.

In a skillet, heat 2 Tblsp of oil over medium heat. Add the diced onions and the garlic. Season with salt and pepper and saute for 6-8 minutes.

Take one can of the peppers and puree them in a blender. Add 1 cup of broth, and blend on high until the mixture is smooth. 

Irrelevant note: this is really old school--the
blender was a wedding present! And the
crockpot was my mother's!

In your crock pot place the shredded meat, the pureed peppers, the onion-garlic mixture, and the spices. Bring to a boil, then simmer for 30 minutes. 

Drain the diced potatoes and add them to the pot.

Add the remaining can of green chiles (if you want), and enough stock to barely cover the ingredients. Continue simmering for 60-90 minutes.

Dish up and dig in! If the stew looks more like soup to you, serve it with some crusty bread. The dish is guaranteed to keep you warm!

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