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Thursday, April 2, 2015

Perfected Chile Verde

Back at it again... but this time it's perfect!

Perfect Chile Verde 2015
Katie Larsen

2-3 lb. pork roast
1 large can Green (Verde) Enchilada sauce
32 oz. stewed tomatoes
1/2 med. yellow onion, chopped
1 green pepper, chopped
2 cans of Hatch Anaheim green chiles
1 Tbsp. chili powder
1 -2 tsp. cumin
1 tsp. oregano
1/2 tsp garlic powder
pepper to taste
** 2 packets or poultry or pork gravy

I put my roast into my crock pot frozen, because I forgot to thaw it. It turned out awesome!

Place roast in crock pot.
Mix all other ingredients together EXCEPT gravy, and pour over roast.
Cover and cook on high for four hours; then low for 4-6 IF YOUR ROAST IS FROZEN
If you remember to thaw your meat, put crock pot on low for 8-10 hours

When roast is finished cooking, take it out and shred it. Mix 2 cups of the sauce (that's in the crock pot) with the 2 packets of gravy in a sauce pan, over medium hit until thickened. Add sauce to meat and serve.

You can double the batch and freeze half for later too.

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