Crock Pot Chile Verde Stew (Caldillo)

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: 6 hrs 20 mins
• Serves: 8

Ingredients

• 2  lbs  lean boneless beef stew meat
• 1 (14 1/2ounce) can diced tomatoes
• 2  teaspoons beef bouillon powder
• 2  tablespoons lemon juice
• 2  garlic cloves, minced
• 1⁄2 teaspoon sugar
• 1  teaspoon ground cumin
• 1⁄4 teaspoon ground cloves
• 1  medium onion, chopped
• 8  large green chilies, roasted, peeled and chopped
• 3  medium potatoes, diced in 1 inch cubes
• 1  cup water
• 1 -2  medium  jalapeno pepper, seeded and sliced (optional)
• 1⁄3 cup cilantro
•  salt

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.