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I use this recipe all the time. It is the best! The meat just falls apart, and it’s delicious served in flour tortillas with guacamole and salsa. This also freezes well.
Ingredients
- 4 pounds chuck roast
- 1 (4 ounce) can green chile peppers, chopped
- 2 tablespoons chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 cloves garlic, minced
- salt to taste
Directions
Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 2
Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
Step 3
Totally wrap the meat in the foil and place in a roasting pan.
Step 4
Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 218 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat6g | 28% |
| Cholesterol70mg | 23% |
| Sodium170mg | 7% |
| Total Carbohydrate1g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars0g | |
| Protein21g | |
| Vitamin C7mg | 37% |
| Calcium16mg | 1% |
| Iron3mg | 16% |
| Potassium221mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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