Ingredients Jump to Instructions ↓

  1. 1 Stick 3 to 4 pounds cut into bit size pieces

  2. 5 nice size bunches

  3. 3 Large Cans

Instructions Jump to Ingredients ↑

  1. How to make it In a 6 Quart Pot start melting 1 stick of butter (turn the heat/flame to about medium). Add the 3 cans of diced tomatoes. Stir in a lot of Salt and Pepper to taste (this is going to make the entire pot full). Add the Stew Meat (fat and all). Cover and bring to an easy boil then reduce the heat about half way down. Keep stiring occasionally. Cut the tops off of all the green onions and chop the entire onion (green and all) into about 1/2 inch pieces and add them to the pot. Slice 3 Big Jalapeno Peppers into about 1/2 pieces and add to the pot. For a hotter taste leave in most of the seeds. Turn the heat to low, cover and simmer for about 2 hours or until the meat is very tender. If it isn't spicy enough as it cooks I add some additional sliced jar jalapenos and lots of the juice until I get it to a nice spicy level. If desired serve over Mashed Potatoes or Rice. Freeze left overs in serving sizes of about 2 big ladel fulls per person. I don't normally have left overs if my family hears that I am cooking this and they come out of nowhere to eat at Mom's/Sis's house. LOL Note: I have made this in a crock pot before but like the way it comes out better when prepared on the Stove Top.


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