Slow Burn Green Chili Stew
By
Christina Young
@Christina_Young
1
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Ingredients
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14 ozfrozen green chilies
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3 can(s)hatch green chilies (4 oz)
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1 can(s)vegatable broth
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1 1/2 cwater to start, add as needed
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4carrots
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2small to med. sized potatoes
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1cube beef boullion
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1handful of corsely chopped garlic cloves
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1 cdried onion pieces
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1 Tbspliquid smoke flavoring
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1ham bone or other meat bone you desire
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1lime, cut and juice (~1/4 cup)
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1 tspdried jalapenos
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3/4 cbulgur wheat, uncooked (can be left out or substituted
How to Make Slow Burn Green Chili Stew
- Set Crock pot for 3 hours at high. Mine has programming so I am able to also add 1 hour at low.
- Remove ham bone or other bones used.
- Scoop most of the hot stew into a blender or processor. Pulse until smooth. I left about a cup to two cups of stew in the crock so that there is a little chunky texture in the end.
Add smooth mixture back to the crock pot. And set it for another couple hours. - I served the stew over Frito Corn Chips with cheese grated on top. To mine, I added the little bit of ham that cooked on the bone