This is a great recipe that uses chuck roast instead of pork. In the summer I put the crockpot outside or in the garage to keep the heat out of the house. If you roast the peppers and tomatillos on your grill the entire meal can be prepared without heating up your home.
- 4 lbs chuck roast
- 2 medium yellow onions (chopped)
- 6 cloves of garlic (minced)
- 1 tablespoon ground cumin
- 24 ounces chicken broth
- 3 plabano peppers
- 2 jalapeno peppers
- 2 habanero peppers
- 12 tomatillos
- 1 bunch cilantro
- 1 tablespoon dried Mexican oregano
- 1 tablespoon salt
- 3 cups pico de gallo
- Key limes
- 24 real tortillas (street taco size)
- Smoke the roast until the internal temperature reaches 165. I used lump charcoal and pecan wood. One the roast reaches 165 remove it from smoker and let rest. You can prepare the rest of the meal while it is cooling down enough to handle it.
- While the roast is smoking you can prepare the rest of the dish. Remove husks from tomatillos and rinse them well. Cut out the stem and cut the tomatillos in half
- Cut the plabano and jalapeno peppers in half and break out the stem and rinse under cool water. You can remove all the seeds or not, it is up to you. Leave the habaneros alone, they are just going to go straight into the blender.
- Roast the peppers and tomatillos until the skin starts to turn black. Generally you end up with black areas and if you try to blacken the whole pepper, parts of it will be over cooked. Place the roasted peppers in a paper bag and close the top by folding it over a couple of times. The peppers will be ready to peal in about 10 minutes.
- Put the roasted tomatillos in the blender skin and all. Spread the chopped onion into the bottom of the crockpot.
- Cut the smoked roast into ½ inch sized cubes and add to crockpot. Don’t worry about cutting out all the fat, it adds flavor and will melt after being in the crockpot for a few hours.
- After about 10 minutes remove the peppers from the paper bag and peel the skins off.
- Place the all the peppers , tomatillos, cumin, cilantro, garlic and salt into a blender and pulse until the mixture is an even consistency.
- Pour mixture over the beef. Bring the crockpot to a boil and then simmer for 2 – 3 hours.
- Warm tortillas. Use a slotted spoon to add the chile verde to the tortillas and top with pico de gallo. Serve with key lime quarters, hot sauce and ice cold beer.