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Crock Pot Chile Verde Stew (Caldillo)

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“I love this recipe. It is easy to put together and cooks while you are away. This recipe is a combination of several recipes I have used over the years. Serve this with either flour or corn tortillas for a wonderful meal. The heat depends on the heat of the chiles. I use long green mild chiles from Hatch, NM.”
READY IN:
6hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients, except for cilantro and jalapeno peppers, in a 6 quart crock pot.
  2. I prefer to use Yukon Gold potatoes, washed and skin left on.
  3. Stir to thoroughly combine the ingredients.
  4. Cover, turn on low and cook for approximately 5 to 6 hours or until meat and potatoes are almost tender.
  5. Add chopped cilantro, and if more heat is desired, the jalapeno peppers.
  6. Continue cooking an additional 30 minutes to 1 hour.
  7. Serve hot with tortillas of your choice.
  8. This is wonderful warmed over the next day.

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