Chile Verde

This is an easy recipe to make as long as you have the time to cook on the stove. Recipe is also well suited to make entirely in the crock pot as long as the pork shoulder is cooked in advance. For a less spicy version add in only 1/2 can jalapenos.

Chile Verde

6 Servings (Recipe can be doubled for more servings)

2 lbs shredded pork shoulder

1 can verde enchilada sauce

1 bottle Juarez salsa verde

2 7oz cans chopped green chiles

1 tiny can chopped jalapenos

1 lbs tomatillos diced

4 garlic cloves

1 medium onion diced

1/4 tsp salt

1 tsp black pepper

1 chicken boullion cube

1 cup water

To cook pork shoulder, for best results cook in crock pot for 12 hrs on low, or 8 hrs on high. Drain liquid and shred with fork.

Dice all ingredients.

Combine all ingredients with exception of pork and liquids in pot, cook on medium until tender.

Add pork and liquids. Cook on low for 4 hrs for best flavor.

Serve with rice.