Slow-Cooker Shredded Beef–Stuffed Chile Rellenos
Recipe GLPR7bc74af1189626
Tender, juicy shredded beef slow-cooked with warm spices, then stuffed into roasted poblano peppers and topped with melted Monterey Jack cheese. This classic Mexican-inspired dish combines a rich, seasoned beef filling with mild poblano peppers for a comforting, protein-packed meal.
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Ingredients
4 to 5 pounds chuck roast
1 medium white or brown onion, quartered
1 cup beef broth
2 tablespoons chile powder
1 tablespoon salt
1 teaspoon ground cumin
2 teaspoons dried oregano
2 teaspoons garlic powder
2 teaspoons freshly cracked black pepper
6 poblano peppers
2 cloves fresh garlic, minced
1 15-ounce can tomato sauce
2 cups shredded Monterey Jack cheese
Directions
Pat the chuck roast dry with paper towels. Place the roast in a slow cooker along with the quartered onion and beef broth.
In a small bowl, combine the chile powder, salt, cumin, oregano, garlic powder, and cracked black pepper. Rub the seasoning mixture generously over all sides of the chuck roast.
Cover the slow cooker and cook on low for 7 to 8 hours, until the beef is fork-tender and easily shreds. The internal temperature should reach 190°F to 195°F for optimal tenderness.
While the beef cooks, prepare the poblano peppers. Roast them directly over a gas flame or under a hot broiler, turning occasionally, until the skin is blackened all over (about 10 to 12 minutes). Place the roasted peppers in a plastic bag or covered bowl for 5 minutes to steam.
Once cooled, carefully peel away and discard the charred skin from each poblano pepper. Make a small lengthwise slit and gently remove the seeds and white membrane, keeping the pepper mostly intact.
When the beef is done, remove it from the slow cooker and set aside to cool slightly. Discard the onion quarters. Using two forks, shred the beef into bite-sized pieces. Set the shredded beef aside and discard excess liquid, reserving about ½ cup of the cooking broth.
In a small saucepan, combine the minced fresh garlic with the tomato sauce and the reserved cooking broth. Warm this sauce over medium heat for 2 to 3 minutes, stirring occasionally.
Spoon the shredded beef into each prepared poblano pepper, filling evenly. Arrange the stuffed peppers in a baking dish.
Pour the tomato sauce mixture over and around the stuffed peppers. Sprinkle the shredded Monterey Jack cheese evenly over the tops of each filled pepper.
Bake at 350°F for 20 to 25 minutes, until the cheese is melted and the peppers are heated through. Serve hot.
