Crock Pot Chicken (Or Beef or Pork) Green Chile Stew

Submitted by dawnie2u

"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."

 

• Ready In: 8hrs 20mins
• Ingredients: 11
• Serves: 6

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.

Reviews

[QuiltinDog]

Excellent! I cut up a small section from a pork loin roast. We thought it was great on a cool fall evening. I topped each serving with sour cream and more cilantro.

 

[Home Chef Della 728]

The blend of tomatillos and poblanos is prevalent and refreshing. Preparation is uncomplicated aside from chopping and dicing. I garnished it with sour cream along with the cilantro. I enjoyed using all of the fresh ingredients. Next time I may combine the tomatillos, onions, and peppers in the blender to make a salsa before adding the chicken and potatoes.