This recipe can be used for chicken, beef, pork, and even venison. It freezes well and can be made into burritos, tacos, or any number of other Mexican-style dishes. This recipe calls for a lot of spice, so please be sure to adjust to your taste.
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours, 20 minutes
Yield: Serves 8 to 10
Ingredients:
- 4 pounds chuck roast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoon olive oil
- 1 onion chopped
- 2/3 cups diced green chili pepper (jalapeno)
- 1 teaspoon chili powder
- 1 teaspoon ground cayenne pepper
- 1/2 cup hot pepper sauce
- 3 clove garlic, chopped
- 1/2 teaspoon cumin
- water as needed
Preparation:
1. Trim the roast of any excess fat and season with the salt and pepper. Heat olive oil in a large skillet over medium high heat, then sear the meat on all sides.
2. Transfer the roast to a slow cooker. Add the onion, chile peppers, chili powder, cayenne pepper, hot pepper sauce and garlic powder. Add enough water to cover 1/3 of the roast.
3. Cover slow cooker and cook on high setting for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom.
4. Reduce heat to low setting for 2 to 4 hours, or until meat is totally tender and falls apart. Reserve any remaining liquid for a sauce and thicken, if desired.
2. Transfer the roast to a slow cooker. Add the onion, chile peppers, chili powder, cayenne pepper, hot pepper sauce and garlic powder. Add enough water to cover 1/3 of the roast.
3. Cover slow cooker and cook on high setting for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom.
4. Reduce heat to low setting for 2 to 4 hours, or until meat is totally tender and falls apart. Reserve any remaining liquid for a sauce and thicken, if desired.
