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Tony's Latin Style Pot Roast Print Email


2.5 TBS vegetable oil
8 lbs beef chuck roast
2.5 red onions, sliced
5 garlic cloves, chopped
1.25 cups green, diced chiles
2.5 fresh cilantro, chopped
15 oz corn (whole kernel)
15 oz black can bean
10 large, red potatoes, diced
15 oz tomatoes, crushed
15 oz Cholula hot sauce
2.5 tsp salt
1.25 tsp black ground pepper
2.5 tsp ground cumin seed
2.5 TBS chili powder
2.5 TBS cocoa powder
10 oz dark chocolate

Heat oil in large skillet over medium heat and brown meat on all sides.

Add onions, garlic, green chilies, cilantro, corn, black beans, and potatoes.

Combine tomatoes, enchilada sauce, salt, pepper, cumin, chili powder, chocolate in a large bowl, pour over meat.

Cook slowly on low setting for 3 hours or until tender (you can put into a crock pot)

Garnish with reserved cilantro and serve with rice and or a tortilla and vegetable.

Serves 20

Prepared by Christopher DeJohn

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