Mexican Style Meat - A Base For A TON of Meals! - Crock Pot
Created by LindasBusyKitchen on March 21, 2015
- Servings: 12
- Prep Time: 30m
- Cook Time: 8h
- Recipe #18184
Ingredients
- 4 pounds beef (or pork, or chicken, cheap cuts of meat work well for this)
- Salt and pepper, good amount to season meat with
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 3 (7 ounce) diced green chile peppers (undrained)
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons garlic powder
- 1 bottle (5 ounce) hot pepper sauce (Frank's Hot Sauce or Cholula)
- 1/4 cup water
How to Make
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Step 1: Trim the meat of any excess fat, and season well with salt and pepper.
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Step 2: Heat olive oil in a large skillet over medium-high heat.
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Step 3: Place the meat in the hot skillet, and sear it quickly on all sides.
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Step 4: Transfer the meat to a slow cooker, and top it with the chopped onion.
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Step 5: Season with chopped green chiles, chili powder, cumin, garlic powder, and hot pepper sauce.
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Step 6: Cover, and cook on low for 8 hours, or until meat is tender and falling apart, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker (add more liquid if need be).
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Step 7: Transfer the meat to a bowl, and shred it using two forks.
Nutritional Facts
- Serving Size: 1 (203.3 g)
- Calories 491.6
- Total Fat - 38.6 g
- Saturated Fat - 18.4 g
- Cholesterol - 317.3 mg
- Sodium - 305 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 1.5 g
- Sugars - 6 g
- Protein - 23.6 g
- Calcium - 770.8 mg
- Iron - 9.6 mg
- Vitamin C - 3.1 mg
- Thiamin - 0.1 mg