34 oz.cans chopped Hatch green chileor fresh/frozen if you can get it
4-5clovesminced garlic
1tsp.celery seed
1T.ground cumin
1tsp.sea salt
1/2tsp.freshly ground pepper
1/4-1/2C.packed fresh cilantro leaves, chopped
extra cilantro for garnish
Instructions
Turn your slow cooker on to the 'high' setting.
Preheat a skillet over medium heat, add oil.
Once your oil is heated, add chopped onions and saute until translucent. Just before removing from heat, add your minced garlic and saute 30 seconds more.
Mix the broth, vinegar, celery seed, cumin, salt and pepper in your slow cooker and stir until the salt is dissolved. Add in the tomato, bell pepper, green chile and the onion and garlic mixture.
Trim your flank steak of any fat, then divide it into smaller sections (thirds or fourths). Add them to the cooker, making sure to at least mostly submerge the steaks (just scoop some of the veggie mixture onto the top of them).
Cover, turn the cooker down to the 'low' setting and cook until the meat is fork-tender, 7-8 hours.
Transfer the steaks to a cutting board, loosely cover with foil and let them rest for 10 minutes (they've had a hard day). Then shred the meat and return it to the slow cooker. Taste for additional seasoning (salt/pepper).
Just before serving stir in the cilantro. Serve it up and top with your favorite garnish! Wonderful when served with tortillas to scoop up that yummy meat, or homemade cornbread.