Beef
1 3/4 pounds beef shoulder roast, trimmed and cubed
2 tablespoons chili powder
1 teaspoon ground cumin
3 cloves garlic, pressed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/3 cup chopped onion
1 (4-oz.) can diced green chilies
1 1/4 cups low sodium beef broth
1/2 cup salsa
1 (14.5-oz.) can diced tomatoes
2 tablespoons chopped jalapenos
1 tablespoon cornstarch, optional
1 tablespoon water, optional
Place steak cubes in a large zipper-topped plastic bag; add seasonings (chili powder through black pepper); seal bag and shake to coat. Refrigerate overnight or for at least 1 hour.
Heat the olive oil in a Dutch oven over medium heat; add beef cubes and brown for 2 to 3 minutes per side. Add onion; cook for 5 minutes or until translucent. Add diced green chilies and broth and whisk up all of the browned bits from the bottom of the pan. Bring mixture to a boil then stir in salsa, tomatoes and jalapenos.
Reduce skillet heat, cover and simmer for 1 to 2 hours or until beef is tender and pulls apart easily with a fork.
If desired, thicken the sauce with a mixture of cornstarch and water, stirring in slowly and cooking until desired thickness is reached.