Categories: Meals

Ingredients

• 2 tbsp vegetable oil
• 3 to 4 lb. chuck roast
• 1 small white onion, finely chopped
• 4 oz. can chopped green chiles
• 1 chipotle pepper in adobo sauce
• 4 garlic cloves, minced
• 2 cups beef stock
• 1/4 cup fresh lime juice
• 1/4 cup apple cider vinegar
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tbsp Worcestershire
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp ground red pepper
• 1/4 tsp ground cloves
• 3 dried bay leaves
• Green Chile Cheese Grits (see recipe)
• Cherry tomatoes, fresh cilantro, and fresh cotija cheese, to serve

Directions

1. eheat oven to 325.

2. In a Dutch oven, heat oil over high heat. Add roast; cook until browned on all sides. Remove from pot.

3. In same pot, cook onion, chiles, chipotle pepper and garlic over medium-high heat until fragrant, about 3 minutes. Stir in stock, lime juice, vinegar, cumin, oregano, Worcestershire, salt, black pepper, paprika, red pepper, cloves, and bay leaves; add roast, and bring to a boil. Cover with lid.

4. Bake until roast is tender and shreds easily with a fork, 4 to 6 hours.

5. Discard bay leaves. Using forks, shred roast into bite-size pieces in cooking liquid in pot. Cover and let stand for 10 minutes. Serve with Green Chile Cheese Grits, tomatoes, cilantro and cheese.

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