Green Chilli Burros
By Kimberlee Kreuzer
The basics are:
- Make a roast (beef chuck, elk chuck, venison combined with a small pork roast). I put onions garlic and some beef bullion cubes and water in a pan with the roast and slow cook it till falling apart.
- Remove the water from the roast and shred up the meat.
- Add a couple of small cans of green chilies, some tasty salsa, cumin, red chili powder and most of a can of cream of mushroom soup, garlic salt.
- Heat it up, taste it add whatever is lacking out of the previous ingredients and call it good.
It seems like my total weight of the meat is usually 4 pounds or so.