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3 lb. lean beef shoulder roast 28 oz. canned green chiles (7 4-oz cans) 4 tomatillos (canned or fresh) 2 cans condensed chicken broth Handful of dried red peppers (arbol, finger-hots, pequins, or Tai peppers) 1 large white onion 1 tomato 2 cloves garlic 2 tsp. paprika 1 tsp. ground comino (cumin seed) 1/2 tsp. Mexican oregano 1 bay leaf |
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Remove stems from red peppers and chop into parts to separate out the seeds and expose interiors. Cover with boiling water and let sit for an hour. Blend into smooth sauce with blender.
Brown the roast as if making pot roast - cut the meat into 1-inch slabs across the grain, coat meat with flour and brown every surface in olive oil. Add chicken broth up to one inch deep and cover. Simmer meat by itself for one hour over low heat. Lightly blend the tomatillos and three green chiles in blender. Dice the remaining green chiles, garlic, onion, and tomatoes. Add the sauces, vegetables, and spices to the pot with enough chicken broth and water to cover. When the meat is falling-apart-tender (several more hours, typically), use two forks to shred it into small chunks.
Serve topped with slices of avacado and white cheese, along with sides of beans and jalapeno cornbread.
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