My husband and I recently ordered take out from Rudy's BBQ and he discovered their green chile stew. I looked for a copy cat recipe and made some slight additions. It's not 100% like theirs, but pretty darn good! Slightly spicy... Perfect for a cold night.
Ingredients:
1/2 pound smoked beef brisket, chopped (if you don’t have brisket, you can try using sausage like I did)
1 medium onion, diced
2 cloves garlic, minced
1 (7 oz.) can chopped green chiles (I used two 3.5 oz cans)
1 (15 oz.) can fire roasted tomatoes (I used 2 cans)
8 ounces green salsa
1 box beef stock (I used extra beef bouillon powder to taste)
*Use mild salsa and green chile if you can't handle spice very well*
Pour all ingredients into slow cooker, cover and cook for 4 to 6 hours on low.
I like to store my stew in large to go containers like in the picture below. Freezes and thaws well.
