INGREDIENTS
3 lb
grass-fed chuck roast (fat cut off and cut into large chunks)
1
large onion, peeled and sliced
6
garlic cloves
2 4 ounce cans
of green chilis
1 tbsp
oregano
1 tsp
salt
1 tsp
pepper
3
dried chipotle peppers (stems removed and broken into pieces)
juice of 3 limes
3 tbsp
coconut vinegar
1 tbsp
cumin
1/4 cup
water