Green Chilli Burros

By Kimberlee Kreuzer

The basics are:

1. 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.
2. Remove the water from the roast and shred up the meat.
3. 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.
4. 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.

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