Post by Granny Smith on Apr 13, 2008 6:38:12 GMT -5
Green Chile
contributed by riverwalk
3 1/2 - 4 pound beef pot roast
2 small containers frozen chopped green chilies (such as Baca brand), thawed OR 6 freshly roasted chilies, deseeded and diced
1 can Mexican-style tomatoes
2 Tbsp garlic powder
Salt as desired
Place roast in slow cooker, top with green chiles, can of Mexican-style tomatoes and stir in garlic powder. Cook on low 10-12 hours. Shred with 2 forks. Meat should be very tender when cooked this long. Salt as desired.
Great on tacos, on taco salads or rolled in tortillas or just in a bowl topped with some shredded monterey jack cheese.
contributed by riverwalk
3 1/2 - 4 pound beef pot roast
2 small containers frozen chopped green chilies (such as Baca brand), thawed OR 6 freshly roasted chilies, deseeded and diced
1 can Mexican-style tomatoes
2 Tbsp garlic powder
Salt as desired
Place roast in slow cooker, top with green chiles, can of Mexican-style tomatoes and stir in garlic powder. Cook on low 10-12 hours. Shred with 2 forks. Meat should be very tender when cooked this long. Salt as desired.
Great on tacos, on taco salads or rolled in tortillas or just in a bowl topped with some shredded monterey jack cheese.