Green Chile Beef Cabbage Bowl with Avocado Salsa

Directions

1. 1
   Slow Cooker Directions:
2. 2
   Trim all visible fat and any undesirable parts from the chuck roast and cut into thick strips.
3. 3
   Rub strips of beef with the seasoning. Heat the oil in a large, heavy frying pan and brown the beef well on all sides.
4. 4
   Put the strips of browned beef in the slow cooker and pour in diced green chiles and juice from cans.
5. 5
   Cook on high for 3-4 hours or low for 6-8, or until the beef shreds apart easily.
6. 6
   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 liquid to keep warm while you make the cabbage slaw and salsa.
7. 7
   Cut the cabbage into very thin strips.
8. 8
   Slice the green onions. Whisk together the mayo, lime juice, and green Tabasco sauce sauce to make the dressing.
9. 9
   Then put the cabbage and green onions into a bowl and toss with the dressing.
10. 10
    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 olive oil and gently toss again.
11. 11
    To assemble the bowl, put a layer of the slaw, then a generous amount of beef, topped by a couple of spoonfuls of the avocado salsa.
12. 12
    (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.)
13. 13
    Freezer Bag Instructions:
14. 14
    Trim all visible fat and any undesirable parts from the chuck roast and cut into thick strips.
15. 15
    Rub strips of beef with the seasoning. Heat the oil in a large, heavy frying pan and brown the beef well on all sides.
16. 16
    Put the strips of browned beef in a freezer safe gallon bag and pour in diced green chilies and juice from cans.
17. 17
    Label and lay flat to freeze.
18. 18
    Remove from freezer the night before cooking.
19. 19
    Place contents of bag into slow cooker or Instant Pot.
20. 20
    For Slow Cooker: Cook on high for 3-4 hours or low for 6-8, or until the beef shreds apart easily.
21. 21
    For Instant Pot: Close lid and valve. Cook on Manual/Pressure Cook, high pressure for 40 minutes. Natural release. When the beef is done, use a large slotted spoon to remove it to a cutting board, leaving the liquid in the slow cooker or Instant Pot. Shred the beef apart with two forks and put it back in the liquid to keep warm while you make the cabbage slaw and salsa.
22. 22
    Cut the cabbage into very thin strips.
23. 23
    Slice the green onions. Whisk together the mayo, lime juice, and green Tabasco sauce sauce to make the dressing.
24. 24
    Then put the cabbage and green onions into a bowl and toss with the dressing.
25. 25
    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 chili and add it to the avocado. Drizzle in olive oil and gently toss again.
26. 26
    To assemble the bowl, put a layer of the slaw, then a generous amount of beef, topped by a couple of spoonfuls of the avocado salsa.
27. 27
    (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.)
28. 28
    Instant Pot Directions:
29. 29
    Trim all visible fat and any undesirable parts from the chuck roast and cut into thick strips.
30. 30
    Rub strips of beef with the seasoning. Heat the oil in a large, heavy frying pan and brown the beef well on all sides.
31. 31
    Put the strips of browned beef in the Instant Pot and pour in diced green chilies and juice from cans.
32. 32
    Close lid and valve. Cook on Manual/Pressure Cook, high pressure for 40 minutes. Natural release.
33. 33
    When the beef is done, use a large slotted spoon to remove it to a cutting board, leaving the liquid in the Instant Pot. Shred the beef apart with two forks and put it back in the IP while you make the cabbage slaw and salsa.
34. 34
    Cut the cabbage into very thin strips.
35. 35
    Slice the green onions. Whisk together the mayo, lime juice, and green Tabasco sauce sauce to make the dressing.
36. 36
    Then put the cabbage and green onions into a bowl and toss with the dressing.
37. 37
    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 chili and add it to the avocado. Drizzle in olive oil and gently toss again.
38. 38
    To assemble the bowl, put a layer of the slaw, then a generous amount of beef, topped by a couple of spoonfuls of the avocado salsa.
39. 39
    (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.)