Beef Chile Relleno Soup (Slow Cooker)

hispanickitchen.com

Linda Tinney

1 POUND GROUND BEEF OR CHUCK

1 TEASPOON KOSHER SALT

1 TEASPOON BLACK PEPPER

1 TEASPOON GRANULATED GARLIC

1 CUP ONIONS DICED

2 CLOVES OF GARLIC MINCED

1 to 2 JALAPEÑOS SEEDED AND MINCED

4 LARGE ROMA TOMATOES QUARTERED

4 TABLESPOONS TOMATO PASTE

1 TEASPOON MEXICAN OREGANO

1 TEASPOON CUMIN

4 to 5 SPRIGS CILANTRO FRESH; PLUS MORE FOR GARNISH

3 POBLANO PEPPERS LARGE; STEMS AND SEEDS REMOVED

2 to 3 TABLESPOONS OLIVE OIL

1 POUND RUSSET POTATOES PEELED AND DICED

CORN TORTILLA CHIPS

2 CUPS MONTEREY JACK CHEESE SHREDDED

SLICED AVOCADO

RED OR GREEN CHILES FRESH AND SLICED

Directions at hispanickitchen.com

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