3-4 lb. Pork roast or tenderloin
1/2 c. water
1 T Salt
Pepper
4 c. green chilies, chopped
1 28oz can green chili enchilada sauce
1 onion, chopped
1 t cumin or Mexican spices
Handful of fresh cilantro chopped
1/2 c - 1 c drippings from roast
Cook Pork roast in crock-pot with water salt and pepper 6-8 hours (overnight works best). Remove roast, reserving liquid. Cube or shred meat and place back in the liquid in the crock-pot. Add remaining ingredients and let simmer on high 2-3 hours, stirring occasionally. Sauce should thicken to a stew consistency. If too thin add cornstarch in water, if too thick add more meat drippings. Serve burrito style with beans, cheese lettuce, tomato, avocado, or any other burrito toppings.
(Another recipe from the World Wide Cookbook)
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