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

Instructions:

  1. Preheat the oven to 220°C (425°F). Toss the tomatillos, poblano peppers, jalapeños, quartered onion, and garlic cloves with 15 ml (1 tbsp) of olive oil. Spread them onto a baking sheet and roast for 15–20 minutes, until the tomatillos soften and the peppers are slightly charred and blistered.
  2. Transfer all roasted vegetables (including juices) and the chopped cilantro to a blender. Blitz until a relatively smooth, vibrant green sauce forms. Set aside.
  3. Season the cubed beef chuck well with salt and pepper. Heat 30 ml (2 tbsp) oil in a large skillet over medium-high heat. Sear the beef cubes in batches until deeply browned on all sides.
  4. Transfer the seared beef cubes to the slow cooker insert. Pour the blended verde sauce over the beef.
  5. Stir in the beef broth, cumin, Mexican oregano, and smoked paprika. Ensure the beef is mostly submerged; if not, add a splash more broth.
  6. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is fork-tender and easily shreds.
  7. Once cooked, remove the beef cubes and shred them using two forks. Return the shredded beef to the sauce. If the chili is too liquid, remove the lid and cook on HIGH for an additional 30 minutes to thicken.
  8. Stir in the fresh lime juice. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.