Crock Pot Chile Verde Stew (Caldillo) - cooking recipe

Ingredients

2 lbs lean boneless beef stew meat
1 (14 1/2 ounce) can diced tomatoes
2 teaspoons beef bouillon powder
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1 medium onion, chopped
8 large green chilies, roasted, peeled and chopped
3 medium potatoes, diced in 1 inch cubes
1 cup water
1 -2 medium jalapeno pepper, seeded and sliced (optional)
1/3 cup cilantro
salt

Preparation

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.