2015 Chile Verde
3 lb. pork roast, boneless
2- 4 oz. cans of diced green chilies (or Anaheim’s if you like it hot)
1 c. red salsa (habanero if you like hot)
1 28 oz. can Green Verde enchilada sauce
1 med. Onion diced
1 Tbsp. garlic, minced
2 packages of pork gravy
1 Tbsp. chili powder
1-2 tsp. cumin
1-2 tsp. oregano
Cilantro and pepper to taste
Mix one packet of the gravy with the 1 c. of salsa; set other gravy packet aside.
Put all the ingredients in a lined or sprayed crockpot; cook on low for 8 hours. When it’s done cooking, take out and shred the meat. Mix the second packet of gravy into the remaining juices; add shredded meat and serve over rice or with tortillas.