#22 Pork Roast w/ Green Chiles

Dangerously Good / Everyone picks at it before I can get it back into the crock pot
Super Easy / Takes a little time

  This is one of my all time favorites.  It can be used in enchiladas, burritos, or by itself.  The last time I made it we ate it with white rice and beans.  Side, by side, by side.  Super simple :)

1 pork roast (Shoulder with or without bone.  I just get what's on sale.)
1 onion
4-6 cloves of garlic
1 can of fire roasted green chiles
Salt
Pepper
Cumin
1/2 cup of water
1 can of green enchilada sauce (I like Macayos or Old El Paso)

  Rinse off the roast and set aside.  Rough chop the onion and garlic and put them in the crock pot.  Put the roast in add spices, chiles, and water.  Cook on low all day.  Take the roast out and pull it apart. (This is when I take the extra fat off too.)  Strain the juice from the onion, garlic, and chiles and set the juice aside.  Put the meat back into the crock pot and add back some of the juice and part of the enchilada sauce.  (You can also leave out the enchilada sauce until the second dinner.  (*See note)

*NOTE:  For us this lasts for about two dinners.  So the first I only add a little sauce and then I freeze the meat and the rest of the sauce separate for the second time.  This is when I would reheat and add the rest of the enchilada sauce for enchiladas or burritos.


**For home made Green Salsa:

6 tomatillos

2 jalapenos

Put on a cookie sheet and roast them in the broiler

When they are roasted, add to blender w/
1/2 onion
1/2 lemon (just juice)
2 cloves of garlic
Salt to taste