This Green Chile Shredded Beef Cabbage Bowls is so tasty; make the green chile beef in the slow cooker or the Instant Pot! Family members who aren’t cabbage fans can eat the spicy beef inside low-carb tortillas if they prefer.
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INGREDIENTS FOR BEEF:
about 3 lb. beef chuck roast (see notes)
1 T Kalyn’s Taco Seasoning (see notes, or use your favorite Southwestern spice blend)
2 tsp. olive oil (depending on your pan)
2 cans (4 oz. can) diced green chiles with juice
(See directions below for additional beef stock for Pressure Cooker / Instant Pot version)
INGREDIENTS FOR CABBAGE SLAW AND DRESSING:
1 small head green cabbage
1/2 small head red cabbage
1/2 cup thinly sliced green onion
6 T mayo
4 tsp. fresh squeezed lime juice (see notes)
2 tsp. (or more) Green Tabasco Sauce
INGREDIENTS FOR THE AVOCADO SALSA:
2 large avocados, diced
1 medium Poblano (Pasilla) pepper, diced very small
1 T fresh-squeezed lime juice (I use my fresh-frozen lime juice)
1 T extra-virgin olive oil
1/2 cup finely chopped cilantro (or use thinly-sliced green onion if you’re not a cilantro person)
SLOW COOKER DIRECTIONS:
Trim all visible fat and any undesirable parts from the chuck roast and cut into thick strips. (I save all those scraps to make homemade beef stock.)
Rub strips of beef with the taco seasoning. Heat the oil in a large, heavy frying pan and brown the beef well on all sides. (Don’t skip this step; the browning adds a lot of flavor.)
Put the strips of browned beef in the slow cooker and pour in the diced green chiles and juice from the cans.
Cook on high for 3-4 hours, or until the beef shreds apart easily. (If you’re going to be out you can also cook this for 6-8 hours on low.)
When the beef is done, use a large slotted spoon to remove it to a cutting board, leaving the liquid in the slow cooker. Shred the beef apart with two forks and put it back in the slow cooker to absorb the liquid and keep warm while you make the cabbage slaw and salsa.
Cut the cabbage into very thin strips. We used a Mandoline Slicer (affiliate link) with the 1.5 mm blade to make really thin slices, but you can also cut it by hand.) Slice the green onions.
Whisk together the mayo, lime juice, and Green Tabasco Sauce (affiliate link) to make the dressing. (Taste to see if you want more lime or Green Tabasco and adjust to taste.) Then put the cabbage and green onions into a bowl and toss with the dressing.
Peel and cut up the avocado, place in a bowl, and toss with the lime juice. Finely chop the cilantro (or green onion) and the Poblano chile and add it to the avocado. Drizzle in the olive oil and gently toss again.
To assemble the bowl, put a layer of the slaw, then a generous amount of the spicy beef, topped by a couple of spoonfuls of the avocado salsa. I served this with extra Green Tabasco for those who wanted a little more heat.
If this makes more than you’ll eat at one time I would only dress the amount of cabbage you’ll be using. Refrigerate the ingredients individually and then warm the beef and toss the cabbage with the dressing when you want to eat the leftovers.