Green Chili Desabrada

By Carolanne

Shari writes, "We like the flavor of different chilies and fresh is always better. Alan will grill Anaheim, jalapeño and other chilies from our garden, which we will freeze. The roasted chili flavor adds great flavor. Our local grocery store will grill different varieties of chilies in the fall and sell in bags. I always buy a bunch for winter use!"

Ingredients

• Options:
• 1 3-4-lb. beef roast (We used a sirloin tip roast-anything pretty lean will do. Shari starts with a frozen roast. If the roast is bone-in, make sure it is at least 4 pounds)
• 1 10-oz. can green chilies (Shari prefers canned roasted hatch chilies but regular diced green chilies work as well)
• 2 TB. fresh minced garlic (or 1/2 tsp. PENZEYS MINCED GARLIC)
• 1-11/2 TB. KOSHER-STYLE FLAKE SALT
• 1 TB. fresh cilantro leaves, finely minced
• 4-5 large fresh tomatoes, finely chopped (or 1 29-oz. can chopped tomatoes)
• 2 large onions, chopped
• 1 TB. GROUND CUMIN
• 1 TB. FAJITA SEASONING
• 1/4-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
• corn tortillas
• black beans
• shredded white cheese
• shredded lettuce
• chopped tomatoes
• salsa (your favorite)
• sour cream

Preparation

Step 1

Shari starts with a FROZEN roast and puts it in a slow cooker the night before she plans to serve it with 1/2 cup of water, and cooks it on low all night. She gets up in the middle of the night to turn the roast over to keep the top from getting too dry and browned. If this is too much for you, you can start early the morning you plan to serve the meal and use a fresh (not frozen) roast and cook it on high for 6 hours before proceeding to the next step. Step two is to shred/cut the beef into thin strips which Shari does in the morning after the overnight cooking. Remove and discard any fat and bones. Add the chilies, both canned and freshly grilled if using, GARLIC, SALT, cilantro, tomatoes, onions, CUMIN, FAJITA SEASONING and PEPPER. Turn the slow cooker on low and cook all day (8 or more hours), stirring occasionally if you have the opportunity or on high for about 4-5 hours. Feel free to add more or less of anything according to your taste buds. Shari serves this over black bean and cheese-filled tortillas, plus any additional toppings desired. Some members of her family like to put everything in the tortilla and eat as a burrito.