We haven’t been using the slow-cooker much this summer, with the abundance of fresh produce between our CSA & the farmers market, we have been all about salads & the grill. With work being right around the corner, it’s time again for cooking up quick & healthy meals in bulk!
This salsa is great on it’s own! You can also easily substitute chicken or pork, for the beef!
1 lb. tomatillos, roasted
2 poblano peppers
2 anaheim peppers
5 cloves garlic, crushed
juice of half an orange
1/2 cup broth (I used beef, but chicken will work too) (Don’t want to make your own? Buy pasture-raised broth HERE.)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon chipotle chili powder
1/2 bunch cilantro
- Remove husks from tomatillos and place under a broiler, with the rest of the peppers. Cook for 5-7 minutes, turning once.
- Allow to cool and remove the skins from the peppers. Leave skins on tomatillos.
- Place in a blender with the rest of the ingredients.
- Adjust salt and pepper, if needed.
1 onion, sliced
2 lbs. cubed beef (any roast, like chuck roast, rump roast, etc. will work)
2 tablespoon ghee, divided
- Heat 1 tablespoon of ghee in a medium sauce pan. Add onions and cook until transluscent. Move to slow-cooker. Add additional tablespoon of ghee to pan and add beef. Brown beef on all sides and place in slow-cooker.
- Pour tomatillo salsa over meat and cook on low for 6-8 hours.