Beef Chili Verde: Slow Cooker Smoky Chile Verde - Crock Recipes

Ingredients

• 4 kg (3 lb) Beef Chuck Roast, trimmed and cut into 5 cm (2 inch) cubes
• 15 ml (1 tbsp) Kosher Salt
• 5 ml (1 tsp) Black Pepper
• 30 ml (2 tbsp) Olive Oil or High-Heat Cooking Oil
• 900 g (2 lb) Fresh Tomatillos, husked and rinsed
• 2 large Poblano Peppers
• 2–3 Jalapeño Peppers
• 1 large White Onion, quartered
• 4 cloves Garlic, peeled
• 15 ml (1 tbsp) Olive Oil
• 500 ml (2 cups) Beef or Chicken Broth (low sodium preferred)
• 15 ml (1 tbsp) Ground Cumin
• 5 ml (1 tsp) Dried Mexican Oregano
• 5 ml (1 tsp) Smoked Paprika
• 1 small bunch Fresh Cilantro, chopped
• 30 ml (2 tbsp) Fresh Lime Juice