Birria

By polloazul

Ingredients

• 4 pounds goat leg, with bone
• 2 cups chicken stock, preferably homemade
• 1 large tomato, seeded and chopped
• 1 large onion, chopped
• 1 large poblano pepper, chopped
• 1 large bell pepper, chopped
• 2 medium jalapeno peppers seeded and minced
• 6 cups kale, stems removed and torn into pieces
• 1 tablespoon ancho chili powder
• 1 1/2 teaspoon cumin
• 1 teaspoon paprika
• 2 teaspoons garlic powder
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 large avocado, sliced
• 1 medium tomato, diced

Preparation

Step 1

Combine all of the ingredients except the kale, avocado and diced tomato in a large crock pot. Cover and cook on low for 4 hours. Stir the kale into the stew, cover again and cook for an additional 4 hours.
Remove the leg bone(s) from the stew, and using two forks, shred the meat; stir to combine. Taste and season with additional salt and pepper if necessary.
Divide between six bowls; top with sliced avocado and diced tomatoes and serve.
Nutrition (per serving): 400 calories, 11.7g total fat, 131.7mg cholesterol, 673.8mg sodium, 1713.4mg potassium, 21g carbohydrates, 5.9g fiber, 5.6g sugar, 53.2g protein