Crock Pot Chile Verde Stew (Caldillo)

• 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

1. Combine all ingredients, except for cilantro and jalapeno peppers, in a 6 quart crock pot.
2. I prefer to use Yukon Gold potatoes, washed and skin left on.
3. Stir to thoroughly combine the ingredients.
4. Cover, turn on low and cook for approximately 5 to 6 hours or until meat and potatoes are almost tender.
5. Add chopped cilantro, and if more heat is desired, the jalapeno peppers.
6. Continue cooking an additional 30 minutes to 1 hour.
7. Serve hot with tortillas of your choice.
8. This is wonderful warmed over the next day.

meat, tomatoes, beef bouillon powder, lemon juice, garlic, sugar, ground cumin, ground cloves, onion, green chilies, potatoes, water, jalapeno pepper, cilantro, salt

Taken from www.food.com/recipe/crock-pot-chile-verde-stew-caldillo-98474 (may not work)