Shredded beef verde

Ingredients:

1 lb stew meat

1 tsp salt, 1 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp chili powder

15 oz salsa verde or green enchilada sauce

cilantro

rice and black beans for sides

Instructions:

Cover meat with water and braise for 2 hours on stovetop, in slow cooker for 6 hours or instant pot for 30 minutes with natural release.

Drain water from cooked meat, then shred. Add seasonings and salsa verde. Simmer for 15 minutes. Top with chopped cilantro, and serve with rice and beans.