Green Chili Stew

2 pounds stew beef, cut into small cubes
2 onions, chopped
6 medium potatoes, diced
2 cans green chilies, chopped
One 20-ounce can pinto beans
One 16-ounce can tomatoes, diced
32 ounces beef broth
1 tablespoon sugar
1 tablespoon Konriko spice
1 teaspoon garlic
1 cup Monterey Jack Cheese, shredded
12 flour tortillas

Brown beef and onions. Add tomatoes. Cook over medium heat for one hour. Then add potatoes and pinto beans and cook 45 minutes. Make sure beef is tender. Cook uncovered from beginning. Serve in bowls and sprinkle cheese and serve with warm tortillas dipped in stew.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana