Chile Verde

Okay. So I LOVE pork loin roasts. They are yummy, cheap (we buy the huge ones at Sam's and divide them into 3-4 smaller roasts), easy and the possibilities are endless. And, since about half our meals end up being some form of pork loin, I decided to list a few of the regulars... sorry, if it's a bit much pork to swallow.

First up, chile verde (or my americanized version anyway).


Chile Verde

3-4 lb pork roast
1 lrg can (28 oz) green chile enchilada sauce
1 large red pepper, chopped
1 onion, chopped
1 or 2 cans of green chiles (when I'm in a good mood, I like to roast, peel and chop my own)
1/2 - 1 tsp garlic powder
1/2 tsp cumin
chicken boullion to taste (about 2 tsp)

To cook the roast you could just combine everything in a crock pot, add the roast and cook all day, but I prefer to cook the roast first without the other stuff, so that I can drain off all the fat drippings and gunk. I cook my roast in the crock pot on low with about a cup or two of beef broth, with some S&P and garlic powder on the roast, for 6-8 hrs. A couple of hours before eating, combine the rest of the ingredients in a med. sauce pan and simmer, so that the veggies are soft. About an hour before serving, shred the pork, return to crock pot, and add the sauce . Serve on tortillas with beans and rice, sour cream, guacamole, cheese, etc.