INGREDIENTS
1/2
cup plus 2 tablespoons olive oil, divided
5
pounds beef chuck roast, trimmed of fat
3
cups minced onions
4
poblano peppers,* seeded and diced
2
serrano peppers,* seeded and diced
2
green bell peppers, seeded and diced
3
jalapeño peppers,** seeded and diced
2
tablespoons minced garlic
1
can (28 ounces) crushed tomatoes
1/4
cup hot pepper sauce
1
tablespoon ground cumin
Black pepper to taste
4
ounces Mexican lager beer (optional)
Hot cooked cornbread or rice
*If fresh poblano or serrano peppers are unavailable, use 2 cans (14 ounces each) diced green chiles, adding chili powder for more heat.**Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
Slow Cooker Directions
- Heat 1/2 cup olive oil in large skillet over medium-high heat until hot. Add chuck roast; sear on both sides. Transfer beef to slow cooker.
- Heat remaining 2 tablespoons oil in same skillet over low heat. Add onions, peppers and garlic; cook and stir 7 minutes or until onions are tender. Transfer to slow cooker, along with crushed tomatoes. Cover; cook on LOW 4 to 5 hours or until beef is fork-tender.
- Shred beef. Stir in hot pepper sauce, cumin, black pepper and beer, if desired. Serve mixture over cornbread or rice.
This recipe appears in:
Mexican
