Mexican Style Meat

Mexican Style Meat 4 lb Chicken Salt and Pepper

2 T Oil 1 lg Onion, chopped 3-5 Poblanos, chopped 1 T Chili Powder 1½ T Cumin 1½ T Garlic Powder ½ c Water or Chicken Stock Add the chicken to the crockpot. Top the meat with the onions, then the poblanos, seasonings. Pour the water over it all. Stir to coat, and then stir a couple of times while the chicken cooks. Cook on Low for 4-6 hours.

Let cook until the meat is tender and falling apart. Check every so often to make sure there is some liquid at the bottom on the cooker, add more liquid if necessary. Transfer the meat to a bowl and shred using 2 forks or a stand mixture with the paddle attachment. Use in enchiladas, tacos, quesadillas, nachos, soup, sandwiches, wraps, chimichangas, burritos, tostadas, taco salad, or all by itself.

Divide the meat up in to 3-4 cup portions and freeze what you won’t be using in the next week. I prefer to use Poblano peppers instead of a canned green chilies because I don't like all the seeds that are in the cans.