Green Chile Shredded Beef Cabbage Bowl

kalynskitchen.com

Taylor Tompkins

subheading: 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)

subheading: INGREDIENTS FOR CABBAGE SLAW AND DRESSING:

1 small head green cabbage

½ small head red cabbage

½ cup thinly sliced green onion

6 T mayo

4 tsp. fresh squeezed lime juice (see notes)

2 tsp. (or more) Green Tabasco Sauce

subheading: 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

½ cup finely chopped cilantro (or use thinly-sliced green onion if you’re not a cilantro person)

Directions at kalynskitchen.com

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