Ingredients:
4 Tbsp. canola oil
2 lbs. beef chuck roast
1 medium yellow onion, diced
4-5 cloves of garlic minced
3 cups Santa Fe Ole Hatch Green Chile
4 1/2 cups beef broth
1 tsp. cumin
1 tsp. Los Chileros Mexican Oregano
2 medium russet potatoes peeled and diced

Directions:
In a cast iron skillet over medium heat, add 2 tablespoons of canola oil. When hot, sear the beef for 5 about minutes per side, or until deeply browned.
Transfer to slow cooker, cover with 8 cups of water and cook on high for 4-5 hours or until beef is tender and shred with 2 forks. Prep remaining ingredients while beef is cooking.
In a deep skillet, add 2 tablespoons of oil on medium heat.
Add onion and garlic. Season lightly with salt and pepper and sauté for 6-8 minutes.
Take 2 cups of the green chile and transfer to a blender.
Add 1 cup of broth from the slow cooker. Blend on high until smooth.
Add the shredded beef, blended sauce, 3 1/2 cups of remaining beef broth and spices to the pot with onions and garlic. Bring to a boil. Reduce heat to a simmer and cook for 20 minutes.
Add potatoes and remaining reserved green chile.
Continue cooking for up to 30 minutes or until potatoes are cooked through and sauce reduces. 

Click here for Santa Fe Ole Hatch Green Chile

Click here for Los Chileros Mexican Oregano