Flavorful Slow-Cooked Beef and Pork Machaca with Green Chiles

Recipe Collection: Dinner

Flavorful Slow-Cooked Beef and Pork Machaca with Green Chiles transforms your meal prep with a Mexican classic that’s perfect for non-vegetarians. This dish features tender beef and pork, slow-cooked to perfection with zesty green enchilada sauce and diced green chiles, creating a mouthwatering filling ideal for tacos, burritos, or nachos.

Easily accessible through the easyChef Pro App, this recipe allows you to organize your ingredients and follow step-by-step guides. With personalized recommendations and smart shopping lists, meal planning has never been simpler. Select this recipe today and elevate your cooking game!

Overview

This Slow-Cooked Beef and Pork Machaca is a Mexican-inspired dish that delivers tender, flavorful meat perfect for tacos, burritos, or nachos. The combination of beef rump roast and pork loin roast, slow-cooked with green enchilada sauce and diced green chiles, creates a rich and savory filling that melts in your mouth. Serve it with warm tortillas, cheese, and sour cream for a complete meal.

Diet Type

Non-Vegetarian

Allergies

None

Cuisine

Mexican

Serving Size: 10

Cooking Time: 720 minutes

Ingredients

• 3 Pounds (lb) beef rump roast
• 3 Pounds (lb) pork loin roast
• 2 Teaspoons (tsp) kosher salt, seasoned
• 1 Teaspoon (tsp) black pepper, ground
• 2 14.5 Ounces (oz) cans green enchilada sauce
• 2 4 Ounces (oz) cans diced green chiles

Steps

1. Season the Meat: Generously season the beef rump roast and pork loin roast with kosher salt and ground black pepper on all sides.
2. Slow Cook: Place the seasoned beef and pork into a slow cooker. Cover and cook on Low for 8 to 10 hours, or until the meat is tender and easily shredded.
3. Shred the Meat: Once cooked, carefully drain the juices from the slow cooker. Using two forks, shred the beef and pork into fine strands.
4. Add Sauces: Return the shredded meat to the slow cooker. Stir in the green enchilada sauce and diced green chiles, ensuring the meat is well-coated.
5. Final Cook: Continue to cook on Low for an additional 4 to 8 hours, allowing the flavors to meld and the meat to absorb the sauce.
6. Serve: Serve the machaca hot with your choice of tortillas, cheese, and sour cream. Enjoy as a filling for tacos, burritos, or as a topping for nachos.

Enjoy your homemade Flavorful Slow-Cooked Beef and Pork Machaca with Green Chiles!