Jenna and I put this in the crockpot one morning before we went out shopping. This was very tasty and not too spicy. Next time we will add more spice. We used the leftovers and made enchiladas a few nights later. See our changes in bold.
Slow Cooker Carne Adobada
1/2 cup packed adobo paste We used 2-3 ground chili in adobos
3 large tomatillos, husks removed and quartered We used tomatillo salsa, 1/2 c
4 cloves garlic, chopped
1/3 cup fresh-squeezed lime juice
2 teaspoons kosher salt, plus more for seasoning
2 1/4 cups chicken broth, divided
4 1/2 pounds beef chuck roast
1/4 cup olive oil
2 large onions, sliced
2 jalapeños, sliced
Combine adobo paste, tomatillos, garlic, lime juice, salt, and 1/4 cup chicken broth in a blender. Blend on high until smooth.
Generously season beef on all sides with salt and pepper.
Heat oil in a large frying pan over medium-high heat. Once shimmering add beef and brown about 4 minutes a side (you might need to do this in batches depending on the size of your pan). Beth did not brown the meat.
Meanwhile, place onions and jalapeños on the bottom of the slow cooker.
Once beef is browned transfer to the slow cooker. Pour off any fat from the frying pan into a heatproof bowl. Return pan to heat and add 1 cup of the broth to the frying pan. Scrape any browned bits off the bottom of the pan with a wooden spoon then pour broth into the slow cooker.
Add adobo mixture and remaining 1 cup of broth to the slow cooker, cover, and cook on low for 8 hours or high for 4.
Beef should be fall-apart tender when done. Shred meat and serve as tacos, enchilada filling, on top of a rice bowl, or straight from the pot with a fork. Add more salt as needed.