Monday, February 2, 2009

Chile Verde

Recipe Courtesy Sisters Cafe
For Christmas Brad's mom gave me a Cast Iron Pot that I was excited to use. I decided this would be a great recipe to try it out on. The pork was great - it was very moist and tender.

3 pounds pork roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper

In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. You can either stir in the rest of the ingredients if you are using a cast iron pot or you can place the meat and onion along with all other ingredients in a crockpot. In the crockpot cover and cook on low for 7-8 hours. I cooked mine in the cast iron pot at 250 degrees for about 5-6 hours or you could cook at 300 degrees for 3-4 hours. When the meat is cooked, remove from pot and shred. Then put back in and mix with the juices. Serve with warm tortillas, cheese, guacamole, sour cream, diced tomatoes, lettuce and anything else that sounds good.

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