Crockpot Beef Tomatillo And Green Chile Stew Recipe

Cooking Directions

• STEP 1.In a large skillet, heat oil over medium-high heat. Add the beef and cook until browned on all sides.
• STEP 2.Transfer the beef to a slow cooker. Add the tomatillos, green chiles, onion, garlic, cumin, oregano, salt, and pepper.
• STEP 3.Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
• STEP 4.Serve the stew hot, garnished with fresh cilantro and lime wedges. Enjoy with warm tortillas or rice.
• STEP 5.For storage, let the stew cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
• STEP 6.To reheat, transfer the stew to a saucepan and heat over medium heat until warmed through. Serve as desired.

Cooking Tips

• For a spicier stew, add a diced jalapeno or serrano pepper.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the slow cooker during the last hour of cooking.
• Feel free to customize the toppings by adding sour cream, diced avocado, or shredded cheese.

Storage and Serving

• Store the stew in an airtight container in the refrigerator for up to 3 days.
• Serve the stew hot, garnished with fresh cilantro and lime wedges.
• Enjoy the stew with warm tortillas or rice for a complete meal.