Ingredients
-
2 lbs lean boneless beef stew meat
-
1 (14 1/2 ounce) 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
-
1/3 cup cilantro
-
salt
Instructions
- Combine all ingredients, except for cilantro and jalapeno peppers, in a 6 quart crock pot.
- I prefer to use Yukon Gold potatoes, washed and skin left on.
- Stir to thoroughly combine the ingredients.
- Cover, turn on low and cook for approximately 5 to 6 hours or until meat and potatoes are almost tender.
- Add chopped cilantro, and if more heat is desired, the jalapeno peppers.
- Continue cooking an additional 30 minutes to 1 hour.
- Serve hot with tortillas of your choice.
- This is wonderful warmed over the next day.