Slow Cooker Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa
Ingredients for Slow Cooker Beef:
2 lb. beef chuck roast, well trimmed and cut into thick strips (I had nearly 3 lbs. of beef before it was trimmed.)
1 T Taco Seasoning (or your favorite Southwestern spice blend)
2-3 tsp. olive oil (depending on your pan)
2 cans (4 oz. can) diced green chiles with juice
Ingredients for Cabbage Slaw and Dressing:
1 small head green cabbage
1/2 small head red cabbage
1/2 cup thinly sliced green onion
6 T mayo or light mayo
4 tsp. fresh squeezed lime juice
2 tsp. (or more) Green Tabasco Sauce
Ingredients for the Avocado Salsa:
2 large avocados, diced
1 medium Poblano (Pasilla) pepper, diced very small
1 T fresh-squeezed lime juice
1 T extra-virgin olive oil
1/2 cup finely chopped cilantro
Instructions:
Trim all visible fat and any undesireable parts from the chuck roast and cut into thick strips. Rub strips of beef with the taco seasoning. Heat the oil in a large, heavy frying pan and brown the beef well on all sides. (Don’t skip this step; the browning adds a lot of flavor.)
Put the strips of browned beef in the slow cooker and pour in the diced green chiles and juice from the cans. Cook on high for 3-4 hours, or until the beef shreds apart easily. When the beef is done, use a large slotted spoon to remove it to a cutting board, leaving the liquid in the slow cooker. Shred the beef apart with two forks and put it back in the slow cooker to absorb the liquid and keep warm while you make the cabbage slaw and salsa.
Cut the cabbage into very thin strips. Slice the green onions. Whisk together the mayo, lime juice, and Green Tabasco sauce to make the dressing. Then put the cabbage and green onions into a bowl and toss with the dressing.
Peel and cut up the avocado, place in a bowl, and toss with the lime juice. Finely chop the cilantro and Poblano and add it to the avocado. Drizzle in the olive oil and gently toss again.
To assemble the bowl, put a layer of the slaw, then a generous amount of the spicy beef, topped by a couple of spoonfuls of the avocado salsa.