We let you vote and here it is! This is our recipe for our Green Chile Beef. This is a great recipe and makes for an absolutely delicious Paleo Meal. It has just the right amount of spice and is sure to quickly become a favorite!
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Ingredients:
For The Beef: 3 lb Beef Top Round or Cross Rib roast 1 Tbsp Chili powder 1 Tbsp Onion powder 1 Tbsp Cumin 1 Tbsp Salt 1 Tbsp Black Pepper 2 Cloves Fresh Garlic 4 New Mexico (hatch) Green Chiles For The Sauce:
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Directions:
Preheat your oven to 450
First, you want to slow cook your beef in a crock pot. Rub all the dry seasoning on the outside of the roast and put it in a crock pot fully covered with water. Let it cook on low heat for 6 - 8 hours. Once it is cooked you should be able to shred it by hand. You can make the sauce a day ahead of time and save yourself some work at dinnertime.
Slice your green chiles into rings leaving the seeds and the vein and place on a baking sheet. Cook in a 350˚ for about 20 minutes.
For the Sauce:
Husk and rinse the tomatillos. Place all the veggies on a baking sheet and toss with etra-virgin olive oil and 1 tssp salt and pepper. Roast them in a 350˚ oven until the tomatillos turn a dark green color and the onions start to brown, about 30 minutes. Let them cool slightly and transfer to a blender, add the juice from 2 lemons, fresh cilantro and 1 tsp salt to the mix and blend until smooth.
Pour the tomatillo sauce over your shredded beef and top with your roasted green chiles and you are ready to serve.
