Tuesday, March 10, 2009

Chili Verde

This is amazing! Thanks so much Emma for sharing this recipe with me. I love to serve this over tostada shells with shredded Monterey Jack cheese on top. Letting the pork roast cook overnight in the slow cooker is really a must in this recipe, the pork will literally just fall apart when you shred it the next morning, so delicious!

Chili Verde

1/2 c. flour
1/2 tsp salt
1/4 tsp pepper
4 cloves garlic, minced or crushed
1 pork loin roast (as little fat as possible, if you buy the three pack from Costso they don't have any fat at all)
1 c. water
1 large can green enchilada sauce
1 small can chopped green chilis
1 small onion, sliced or chopped, whatever you like
1 c. chicken broth
1 tsp garlic powder

Rinse off roast and pat dry.
Combine flour, salt, and pepper. Rub over roast, save excess. Place roast in crock pot. Add garlic and water to leftover flour mixture, pour in slow cooker. Cook overnight on low setting. The next day shred pork, it should fall right apart. Remove any fatty peices. Add enchilada suace, green chilis, onion, chicken broth, and garlic powder. Let cook on low for an additional 2-4 hours to incorporate flavors.

You can break up the tostada shells, spoon chili verde over, and sprinkle with cheese and then broil until it's nice and bubbly.