Slow Cooker Caldillo
(Mexican Stew)
Miz Helen's Kitchen
Ingredients
3 pound chuck roast, cut in bite size pieces
2 large onions
3 (4 ounce) cans chopped green chilies (hot or mild to taste)
1 (10 ounce) can tomatoes and green chilies (Rol-Tel)
1 (15 ounce) can diced tomatoes
2 teaspoons chili powder
1-1/2 teaspoon cumin
1/2 teaspoon garlic powder
Salt and Pepper to taste
3 (15.5 ounce) cans sliced new potatoes,drained
Directions
In a dry hot iron skillet, sear the bite size pieces of roast.
Place the seared meat into a pre-heated slow cooker.
Add the onions, chopped green chilies, tomatoes and green chilies, diced tomatoes, stir well.
Stir in the chili powder, cumin, garlic powder, salt and pepper.
Add 4 cups water, stir well.
Place the lid on the slow cooker cook on high for 2 hours.
Take the lid off of the slow cooker and stir in the drained sliced new potatoes.
Adjust the salt and pepper season.
Place the lid back on the slow cooker and cook on low for 1 hour.
At the end of the cooking time, add a cornstarch slurry to the stew to thicken.
I use 2 tablespoons cornstarch to a 1/4 cup of water for this stew.
Keep the stew on simmer or warm until time to serve.
Serve with flour tortillas.
Enjoy!