1 pound lean beef stew meat, cut into 1/2-inch cubes
1 cup chopped onion
2 cloves garlic, finely minced
1 can (14.5 ounces) diced tomatoes with juice
2 cans (4 ounces each) diced green chiles, drained
1 cup corn kernels
1 1/2 teaspoons dried oregano leaves, crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons yellow cornmeal
PREPARATION:
Combine all ingredients, except cornmeal, in a slow cooker, mixing
well.
Cover and cook on LOW 7 to 8 hours or until meat is tender.
Turn control to HIGH. Stir in cornmeal; cover and cook 20 to 25
minutes longer. Serves 4.
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