This week is BSI Blogger Secret Ingredient: Chiles! Biz from My Bizzy Kitchen is is hosting this week and she's got all the rules and stuff on her blog.
This is a great slow cooker meal. It makes a lot of food with many possibilities. My husband put his on a bakes potato, I put mine on a tortilla as a wrap. The next day, I put it on lettuce as a salad.
The once a month mom free eCookbook went to Family, Scrapbooks and Coffee. The rest of you can click on the link on the top of my blog and buy it! You'll love it! You can use the code OAMM40 to get 40% off until the end of the month.
Adapted from A Year of Slow Cooking
3 1/2 lbs. chuck roast
1 green pepper, diced
1 poblano pepper, diced
1 onion, diced
1 can chiles, (4 oz)
1 can diced tomatoes (14.5 oz)
10 tomatillos, diced (peel off outer wrapper)
4 cloves of garlic
2 tsp. salt
2 tsp. cumin
2 tsp. sage
1 tbsp. oregano
1/2 tsp. red pepper flakes
1/4 cup chopped cilantro
Trim any visible fat from the meat and chuck it into the crockpot. Add diced peppers, onion and tomatillos. Pour in chiles and tomatoes. Add spices. Stir a bit to get spices all over the meat. Add chopped cilantro over the top. Cover and cook on low for 8 - 10 hours or until meat shreds easily.
Let meat and everything else cook on low overnight, then shred and keep in the crock pot to let the flavors come together more. This way you can taste and season accordingly.
This is linked with:
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
Recipe Swap at The Grocery Cart Challenge
I'm Lovin' It at Tidy Mom
What's Cookin' in the Kitchen at Katie's Cucina
Friday Potluck at EKat's Kitchen
Fabulous Friday Finds at Frou Frou Decor
Wholesome Whole Foods at Health Food Lover
Family Food Fridays at Get Healthy Cheap
Real Food Wednesdays at Kelly the Kitchen Kop
Calories calculated from calorieking.com. Some numbers are approximate and rounded.