Ingredients
Scale
- 3 pounds pork roast, fat removed as much as possible (or Chicken thighs if preferred)
- 1 onion chopped
- 3 cloves garlic crushed
- 1 10oz can green enchilada sauce
- 1 4oz can diced green chilis
- 1 14oz can diced tomatoes with chilis, drained
- 2 chicken bouillon cubes, or 2 tsp chicken base
- ½ tsp cumin
- ½ tsp oregano
- ¼ tsp pepper
Instructions
- Cube roast.
- In a large heavy pot, over medium heat, brown meat, then add onion, garlic and ½ cup water with the bouillon cubes or paste.
- Cover for 15-20 minutes then stir, getting all the brown bits off the side of the pan.
- Stir in the rest of the ingredients, cover and cook on low for 2-4 hours (or in oven at 300° for 2-4 hours)
Slow Cooker Directions:
After browning meat in pan, place in crockpot. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours.
Notes
*If using a roast any larger than 3 lbs, I always double the remaining ingredients