Mexican Caldillo Stew - cooking recipe

Ingredients

1 1/2 lb. stew meat
1 medium onion, chopped
16 oz. canned stewed tomatoes, chopped
8 oz. canned tomatoes and green chilies
4 oz. canned green chilies, chopped
6 to 8 medium potatoes, cut into bite size pieces
1/2 tsp. garlic powder
salt and pepper to taste

Preparation

Cut meat into bite size pieces and brown with onion in a 4 1/2-quart pot.
Add salt, pepper and garlic powder.
Add chilies, tomatoes and potatoes.
Fill pot with water and bring to a boil. Reduce heat and simmer 2 to 3 hours, stirring occasionally.
When it starts to thicken, it is ready.
May be frozen.
Serve with flour tortillas.
Serves 8.