Slow Cooker Mexican Style Meat

This recipe was found by a good friend of mine on another web site; since we can not give links to other sites, this will be the only one you get from there…

This is very spicy and good.

Category: MEXICAN
Serves: 5

4 pounds chuck roast
1 teaspo salt
1 teaspo ground black pepper
2 tables olive oil
1 onion chopped
2/3 cups diced green chile pepper, jalopena
1 teaspo chili powder
1 teaspo ground cayenne pepper
1/2 cup hot pepper sauce
3 Clove garlic, chopped
1/2 Tsp. cumin
water as needed

This recipe can be used with 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 dish uses a lot of spice, so please be sure to adjust to your taste.

  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.