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1
Trim visible fat from roast and tie it with string to hold the meat together.
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2
In a large (at least 5 quart) pot or Dutch oven,, mix the beef, 1 cup of water and the bay leaves.
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3
Bring to a boil, then reduce to medium low.
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4
Cover and simmer for half an hour, turning the beef twice.
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5
While the beef simmers, mix the broth, vinegar, chili powder, garlic, cumin and oregano.
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6
Uncover the pot, increase the heat to high, and boil for 5 minutes.
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7
The liquid in the pot will reduce to about two tablespoons of a thick, glazed sauce.
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8
Turn the meat with a fork to coat.
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9
Add the spice and broth mixture to the pot, and bring to a boil, then reduce heat to a simmer.
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10
Cover and simmer for 1 1/2 hours, turning the meat twice.
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11
Add the onions and tomatoes.
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12
Cover and simmer 1 hour more, or until the meat is fork tender and shreds easily.
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13
Remove the pot from the heat.
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14
Take out the meat and put it on a big cutting board.
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15
Cover it with foil and let it stand for 45 minutes so it gets cool enough to handle.
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16
While the meat's cooling, skim the fat from the sauce and remove the bay leaves.
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17
Bring the sauce to a gentle boil, and boil it for about 15 minutes-- or until it's reduced by almost half.
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18
Take the pot off the heat.
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19
Now, back to the beef.
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20
Using your fingers or two forks, pull it into bite-sized shreds.
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21
Stop sneaking bites!
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22
Add the meat and green chilies to the sauce in the pot.
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23
Stir until the meat is evenly moistened.
