Green Chili Burros
2 pound rump roast or any lean roast
1 cup chopped onions
1 package taco seasoning
1 tablespoon oregano
1 teaspoon garlic powder
10 ounce can diced green chiles
28 ounce can diced tomatoes
Place meat in slow cooker, top with rest of ingredients in order given.
Cook on low for 8 to 10 hours; do not stir for first 5 hours.
After 7 hours of cooking, remove meat from liquid, shred, return to slow cooker and cook for remaining amount of time.
Serve rolled in flour tortillas, topped with lettuce, tomato, cheese, sour cream, black olives, guacamole, taco sauce, etc.
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