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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large skillet and brown meat, half at a time. Drain off fat.
In a 5- or 6-quart slow cooker, place potatoes, onions, frozen corn, poblanos (or green peppers), chopped jalapeño, garlic, salt and oregano. Add meat. Pour broth over all.
Cover; cook on Low for 7 1/2 to 8 hours or on High for 3 1/2 to 4 hours. If using Low, turn to High. Stir in zucchini; cover and cook for 15 minutes. Stir in cilantro (or parsley). If desired, top stew with additional sliced jalapeño and serve with lime wedges.