Cooked in the crockpot low and slow
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Ingredients
- 3 Lb Stew Meat trimed and quartered
- 32 oz Beef Stock
- 2 15 oz Cans Hatch Green Enchilada Sauce
- 1 4 oz Can Hatch Hot Green Chilies
- 1 4 oz Can Hatch Mild Green Chilie
- 2/3 C Water
- 1.5 Tb Cumin
- 1 Tb Chili Powder
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Crushed Red Pepper
- 1 tsp Black Pepper
- 2 tsp Salt
- 2 C Frozen Corn
- 2 C Minute Rice
- 8 oz Cream Cheese room temp and cubed
- Monterrey Jack Cheese Shredded
- 4 Green Onion diced
- Cilantro chopped
Ingredients
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Instructions
- Pour into your crockpot the Beef stock, water, enchilada sauce and canned chilies along with the Cumin, Chili Powder, Onion Powder, Garlic Powder, Crushed Red Pepper, Black Pepper and Salt. Stir to combine
- Add the Trimmed and quartered Stew Meat. Cook on low for 7-8 or on high for 3-4 Hours
- After it finishes cooking add the Corn, Rice and Cream Cheese. Again stir to combine and allow to cook for 30 more minutes
- Season to taste and serve topped with the shredded Monterrey Jack Cheese, sliced Green Onions and some chopped Cilantro along with some warm Flour Tortillas
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