Green Chile Shredded Beef Cabbage Bowl with Avocado Salsa

Directions

Trim all visible fat and any undesirable parts from the chuck roast and cut into thick strips. Rub strips of beef with the taco seasoning.   Heat the oil in a large, heavy frying pan and brown the beef well on all sides.   Put the strips of browned beef in the slow cooker and pour in the diced green chiles and juice from the cans.   Cook on high for 3-4 hours, or until the beef shreds apart easily.     When the beef is done, use a large slotted spoon to remove it to a cutting board, leaving the liquid in the slow cooker. Shred the beef apart with two forks and put it back in the slow cooker to absorb the liquid and keep warm while you make the cabbage slaw and salsa. Cut the cabbage into very thin strips.    Slice the green onions.   Whisk together the mayo, lime juice, and Green Tabasco Sauce sauce to make the dressing.     Then put the cabbage and green onions into a bowl and toss with the dressing. Peel and cut up the avocado, place in a bowl, and toss with the lime juice.   Finely chop the cilantro and the Poblano chile and add it to the avocado.   Drizzle in the olive oil and gently toss again. To assemble the bowl, put a layer of the slaw, then a generous amount of the spicy beef, topped by a couple of spoonfuls of the avocado salsa.   I served this with extra Green Tabasco for those who wanted a little more heat. If this makes more than you’ll eat at one time I would only dress the amount of cabbage you’ll be using.   Refrigerate the ingredients individually and then warm the beef and toss the cabbage with the dressing when you want to eat the leftovers.