Ingredients
Scale
- 2 lb beef shoulder, cut into cubes
- 2 tbsp vegetable oil
- 1/2 cup finely diced onion
- 2 garlic cloves, minced
- 12–15 hatch green chiles (or anaheim)
- 1 can (10 oz) diced tomatoes
- 3 large potatoes, cut into 1/2-inch pieces
- 6 cups chicken stock
- 1/2 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp black pepper
- 3 bay leaves
- 1/2 tsp ground cumin
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
Instructions
- Prepare all ingredients: chop beef, dice onion and garlic, and cut potatoes.
- In a large skillet over medium-high heat, add vegetable oil. Sear the beef until browned on all sides (5-7 minutes), then transfer to the slow cooker.
- In the slow cooker, combine seared beef with onions, garlic, hatch green chiles, diced tomatoes, potatoes, and chicken stock.
- Season with oregano, salt, black pepper, bay leaves, and cumin. Stir well.
- Set the slow cooker on low heat; cook for 6-8 hours until beef is tender.
- To thicken, melt butter in a saucepan; whisk in flour and add some stew liquid to create a slurry before mixing back into the stew about 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: New Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg