{ width: 100, height: 100, defaultImage: '', layers: 'JR0330' }
-
{ altImage: 'JR0330', productId: '12087' }
{ width: 50, height: 50, defaultImage: '', layers: 'JR0330' }
-
Winner of the "Slow Cooker Soup" Contest
December 2005
Caldillo (new Mexican Green Chili Stew)
Submitted by Suzanne C. of Artesia, NM
3 Tbsp. vegetable oil
1 1/2 c. diced onion
2 Tbsp. minced garlic
6 c. chicken or beef broth
1-lb. red or white potatoes, cut into 1 inch cubes
2-3 tsp. salt
3 c. roasted, peeled, chopped green chile (or use 3 to 4 large cans of chopped green chile NOT red chile)
2 Tbsp. chopped cilantro
3 Tbsp. diced red bell pepper
Lightly brown meat. Sauté onions and garlic until onion is translucent. Transfer meat and onion mixture to slow cooker. Add broth, potatoes and salt. Cook on high heat for 2 hours. Reduce heat to low and cook for 4 hours. Add green chile and red bell pepper. Cook for an additional hour. Add cilantro and stir.
Serve with tortilla chips or warmed flour tortillas.
Total cooking time is 7-8 hours.
|
|
© 2013 Ginny's