Slow Cooker Green Chile Stew With Beans Food

HEARTY GREEN CHILI STEW

Steps:

• In a large skillet, brown beef and onions in oil; drain. Transfer to a 5-qt. slow cooker. , Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar, salt if desired and pepper; pour over beef. Cover and cook on low for 6-8 hours or until beef is tender. Sprinkle with cheese if desired.

SLOW COOKER GREEN CHILE STEW

Steps:

• Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker. Cover, and cook on Low until the pork is very tender, 6 to 7 hours.
• Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.

SLOW-COOKER PORK AND GREEN CHILE STEW

Steps:

• Combine the potatoes, poblano, salsa, cilantro and 3/4 cup water in a 6- to 8-quart slow cooker. Tear the tortillas into small pieces and stir into the mixture. Cut the pork in half and season with 3/4 teaspoon salt and a few grinds of pepper. Rub all over with the cumin and coriander. Add the pork to the slow cooker. Cover and cook on low until tender, 7 hours.
• Remove the pork to a plate. Stir the corn into the slow cooker and cover. Shred the pork into bite-size pieces, discarding any large pieces of fat. Return the pork to the slow cooker; season with salt and pepper.
• Divide the stew among bowls and top with the sour cream, pickled jalapenos and more cilantro. Serve with warmed tortillas.

SLOW COOKER GREEN CHILE STEW WITH BEANS

Steps:

• To a 6-quart slow cooker, add the beans, green chiles, salsa verde, broth, potatoes, onion, garlic, cumin, and oregano. Stir all the ingredients to combine.
• Place the lid on the slow cooker and cook for 8 hours on low or 4-5 hours on high or until the potatoes are tender.
• Stir in the lime juice. If you prefer a thinner consistency to your stew, stir in some additional broth.
• Serve with your favorite toppings.

SLOW-COOKER GREEN CHICKEN CHILI

Steps:

• Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
• Do Ahead
• Chili can be made 3 days ahead; cover and chill.

LEFTOVER STEAK GREEN CHILI BURROS SLOW COOKER

Steps:

• Chop leftover steak or roast in 1/2" squares, add steak, onions and 1/2 cup broth to small crock pot, cook on high for 3 or 4 hours or until the meat is nice and tender.
• In a medium sized skillet add 1 T. olive oil and flour, cook over medium meat until it begins to thicken (about 3 min.).
• Add meat drippings and remaining beef broth to equal 2/3 cup (you may need to add more if the sauce is too dry.
• While cooking the sauce; add in cumin, red chili powder, garlic, green chilis, sea salt and fresh ground black pepper to taste. If the sauce isn't spicy enough for you; add cayenne now.
• Cook the sauce until it begins to thicken (about 3-4 min.) add in meat; mix to heat though.
• Heat tortillas on a griddle till nice and pliable; fill with meat mixture; add a tablespoon full or so of cheese, roll burro style.
• Ole!