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Green Chile Burros


  • 1 (2 pound) rump roast
  • 1 cup chopped onion
  • 1 envelope taco seasoning mix
  • 1 tablespoon oregano
  • 1 teaspoon garlic powder
  • 1 (10 ounce) can diced green chiles
  • 1 (16 ounce) can tomato sauce


  1. Layer ingredients, meat first, in slow cooker.
  2. Cook on LOW for 8 to 10 hours. Do not stir for first 5 hours.
  3. Shred meat after 7 hours.
  4. Serve wrapped in flour or corn tortillas. Top with sour cream, if desired.

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