By Noreen Doll.
Green Chile Beef is a family favorite.
And it’s easy to make in the crockpot. Start it in the morning and it’s ready for dinner.
Add rice or tortillas and a salad, and dinner is finished.
We package the leftovers in single serving sizes in ziplock bags and freeze them.
Later you can heat just one, or more, depending on how many people you’re feeding.
Green Chile Beef
Pot Roast or Stewing Beef, 3 or 4 pounds
1 Onion, diced
1 – 7 ounce can Diced Green Chilis
3-4 Cloves Garlic, diced fine
Soy Sauce, 4 – 5 Tablespoons
2 Boullion Cubes
Salt and Pepper to Taste
1/4 to 1/2 Cup Water
1. Cut pot roast into 1 or 2 inch cubes.
Brown in a frying pan.
2. Add onion and garlic.
3. When well browned add soy sauce. Pour the meat mixture into a crockpot.
Rinse the frying pan with the water and add the beef juice to the meat.
4. Add bouillon cubes, green chilis, and salt and pepper to the crockpot.
5. Cover and cook on low 5 to 6 hours or on high for 3 to 4 hours.
6. For a very easy way to shred the beef, use a potato masher and twist while mashing.
You don’t have to brown the meat before you add it to the crockpot, but we love the flavor you get when you do.
Instead of rice, you can add the beef to a tortilla and roll it up for a burrito.
We also freeze the leftover rice in single serving ziplock bags.