n slowcooker add the following ingredients

  • Roast – Any cut will do. I use the cheapest since the slowcooker takes care of making it tender. I have learned that sirloin cuts do not shred as easily as other cuts of roast
  • Onions – 2 onions quartered and placed in bottom of slowcooker
  • Garlic Pepper – I use this to taste, but I don’t use it sparingly
  • Green Chilies – I prefer fresh sliced and placed on top of roast, however canned will work as well
  • Jalapenos – Fresh jalapenos sliced length wise and placed on top of roast
  • Jalapeno Salsa – This is a short green can that can be found in the Mexican food aisle of WalMart
  • 2 cans Salsa Verde – These will be located next to the Jalapeno Salsa
  • Other peppers in season – I’m not afraid to experiment with other peppers when in season, such as Anaheim or Mexican Chilies.

Cook until roast is tender enough to shred (several hours, even on high).  DO NOT discard juice as you will need this as base for Green Chili sauce.


  • Stock from roast
  • 3 tablespoons corn oil
  • 2 tablespoons all-purpose flour
  • 1 cup onion, chopped
  • 2 teaspoons minced garlic
  • Chopped fresh green chilies and fresh jalapenos
  • 2 cans whole green chilies – shredded (juice and all)
  • 1 teaspoon salt
  • 1 bottle Salsa Verde or Tomitilla Salsa
  • Few dashes Habanero sauce, but only if chilies and jalapenos are in their mild season
  1. In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
  2. Add garlic and cook another 2 minutes.
  3. Stir flour in with onions and garlic so that it thickens.
  4. Add chopped chilies and peppers, broth and salt and mix well.
  5. Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
  6. The sauce should be thick enough to bind chilies and onions together.
    Sauce can be refrigerated for three days, or frozen.


Now here is where my hubby and I get into a disagreement.  His assembly instructions would be completely different than mine.  However – my recipe, my rules :) !

  • In large burrito shell spread refried beans, shredded roast, and cheese.  If you like rice in your burrito than you can certainly add that as an ingredient.
  •  Fold burrito by folding short ends towards middle and then rolling burrito.
  •  Spread sour cream across top, add shredded cheese (I prefer Monterrey Jack), and toss on some green onions if you like them.
  •  Microwave for approximately 45 seconds to 1 minute.  Your goal is to get everything melted/blended.
  •  Ladle on Green Chili Sauce.

Wear your stretchy pants and enjoy!

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