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Crock Pot Chile Verde Stew (Caldillo)



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.