Crock Pot Chicken (Or Beef or Pork) Green Chile Stew |
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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 6 |
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I have not made this recipe yet, but it is tried and true by a friend of mine, on another board, Marsha Tbay, a very reliable source. What I like about this recipe is that it is so versatile, you can use chicken, beef or pork to vary it. Personally, I would brown the meat first in a little oil then continue with the recipe. The 8-10 hours is the time it is cooking in the crock pot. Ingredients:
5 boneless skinless chicken breast halves (cut in 1-inch cubes or (2 lb. beef round, chuck or pork shoulder or butt cut into cubes) |
2 teaspoons ground cumin |
1 teaspoon dried sage |
2 large onions (chopped) |
2 garlic cloves (minced) |
1 tablespoon cider vinegar |
6 small red potatoes (quartered) |
3 poblano peppers (seeded and diced) |
10 tomatillos (husked, chopped) |
1 1/2 cups chicken broth (low sodium) |
1/2 cup chopped fresh cilantro |
Directions:
1. Combine all ingredients except cilantro in crock pot.
2. Cover and cook on low setting for 8-10 hours.
3. Serve garnished with chopped cilantro.
4. Note: Comments from the person originally posted this: This is what we had for dinner tonight. It's delicious! The original recipe called for 2 pounds of beef round or chuck, cut in 1 inch pieces, but I substituted 5 boneless, skinless chicken breast halves, and it turned out fine.
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