Mexican Stew

In large Dutch oven, brown meat in oil.

Add broth, picante sauce, onion, salt, cumin, garlic and pablano pepper. Bring to a boil.

Reduce heat, cover and simmer for 1 hour. Add tomatoes, carrots and potatoes.

Simmer for 25 minutes or until vegetables are tender transfer to slow cooker and cook until vegetables are tender.

For milder version, eliminate pablano pepper.