Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa

Ingredients

• About 3 lb. beef chuck roast
• 1 T Kalyn's Taco Seasoning
• 2 tsp. olive oil
• 2 cans diced green chiles with juice
• 1 small head green cabbage
• 1/2 small head red cabbage
• 1/2 cup thinly sliced green onion
• 6 T mayo
• 4 tsp. fresh squeezed lime juice
• 2 tsp. Green Tabasco Sauce
• 2 large avocados, diced
• 1 medium Poblano pepper, diced very small
• 1 T fresh-squeezed lime juice
• 1 T extra-virgin olive oil
• 1/2 cup finely chopped cilantro

Directions

1. Trim away any visible fat and anything tough or unappealing from the chuck roast, then slice the meat into thick strips. Coat the beef with the taco seasoning. Warm the oil in a large heavy frying pan, then sear the beef thoroughly on every side. Transfer the browned strips to the slow cooker, and add the diced green chiles along with the liquid from the cans.
2. Cook on high for 3-4 hours, until the beef pulls apart easily. If the timing works better for your day, cook it on low for 6-8 hours instead. Once the beef is tender, lift it out with a large slotted spoon and move it to a cutting board, keeping the cooking liquid in the slow cooker. Use two forks to shred the meat, then return it to the slow cooker so it can soak up the liquid and stay warm while you prepare the slaw and salsa.
3. Slice the cabbage into very fine shreds. A Mandoline Slicer fitted with the 1.5 mm blade works well for extra-thin cabbage, or you can do it by hand with a sharp knife. Slice the green onions.
4. In a bowl, whisk the mayo, lime juice, and Green Tabasco Sauce sauce into a dressing. Taste it and adjust with more lime or Green Tabasco if you want. Add the cabbage and green onions to a bowl, then toss them with the dressing.
5. Peel and dice the avocado, put it in a bowl, and toss it with the lime juice. Chop the cilantro, or green onion, and the Poblano chile finely, then add them to the avocado. Pour in the olive oil and fold everything together gently.
6. Build each bowl with a layer of slaw, a generous portion of the spicy beef, and a couple of spoonfuls of avocado salsa on top. Serve with extra Green Tabasco for anyone who wants more heat.
7. If you have more than you plan to eat right away, dress only the cabbage you need. Chill the components separately, then rewarm the beef and toss the cabbage with the dressing when you are ready for leftovers.