| 2 lb yak roast, cut into ¾” cubes | 2 t. dried oregano leaves |
| 1 onion, chopped | 1 t. ground cumin |
| 2 or 3 cloves garlic, minced | ½ t. ground red pepper |
| 2 -14 ½ oz cans diced tomatoes with juice | 2 T. yellow corn meal |
| 7 oz can diced green chiles | shredded cheddar cheese |
| 8.5 oz can whole-kernel corn, undrained | |
Mix all ingredients except the corn meal and cheese in a 3 ½ qt. slow cooker. Cover and cook on low 7 to 8 hours. Turn to high and stir in cornmeal. Cook on high for 20 minutes. Serve topped with shredded cheddar cheese.
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