Ingredients
3T + 1t chili powder
2 t. cumin
1 t. paprika
1/2 t. chipotle powder
1 1/2 t. garlic salt
2 T. olive oil
4 lbs London broil
2 onions, cut up
5 cloves garlic, chopped
1/4 cup cilantro, chopped
1- 4 oz can green chilies
1- 7 oz can salsa verde (I like Herdez or La Costena)
2 T. red wine vinegar
Measure out all spices and put them in a small bowl. Mix to combine and set aside. Put 2T olive oil in bottom of crockpot. Add chopped onions and garlic. Put meat on top of onions and garlic and rub one side with spice mixture. Turn it over and rub the other side with remaining spices. (I used two 2-lb London broils and just rubbed the spices all over both pieces of meat). Add cilantro, green chilies, salsa verde and red wine vinegar to crock pot. Cover and cook on low for 8 hours or until meat easily pulls apart with two forks. When done, serve over chipotle slaw.
2 t. cumin
1 t. paprika
1/2 t. chipotle powder
1 1/2 t. garlic salt
2 T. olive oil
4 lbs London broil
2 onions, cut up
5 cloves garlic, chopped
1/4 cup cilantro, chopped
1- 4 oz can green chilies
1- 7 oz can salsa verde (I like Herdez or La Costena)
2 T. red wine vinegar
Measure out all spices and put them in a small bowl. Mix to combine and set aside. Put 2T olive oil in bottom of crockpot. Add chopped onions and garlic. Put meat on top of onions and garlic and rub one side with spice mixture. Turn it over and rub the other side with remaining spices. (I used two 2-lb London broils and just rubbed the spices all over both pieces of meat). Add cilantro, green chilies, salsa verde and red wine vinegar to crock pot. Cover and cook on low for 8 hours or until meat easily pulls apart with two forks. When done, serve over chipotle slaw.
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