Slow Cooker Beef Chili Verde

In a large skillet over medium-high heat warm two tablespoons olive oil.

Season the ribs with salt and pepper on two sides and add to skillet to brown on all sides,

In the slow cooker, combine the salsa verde, beef broth, garlic, oregano, cumin, and dry mustard.

Cook on low for 6 - 8 hours.

A half hour before serving, remove the ribs from the slow cooker and shred with two forks.

Return meat to pot.

Add the lime juice and red onion slices. Stir and cook for an additional half hour.

In a large saucepan, combine the beef broth, heavy cream, milk, and salt, and bring to a boil over medium-high heat.

Slowly add the polenta, stirring constantly to prevent it from clumping.

Reduce heat to low and stir constantly until liquid has been absorbed, about 3 minutes for instant and 10 - 18 for regular.

Add the butter and mix until completely incorporated.

Place a helping of polenta onto a dinner plate or serving bowl. Top with the Beef Chili Verde, a dollop of plain Greek yogurt, chopped cilantro, additional red onion slices and lime wedges.