This recipe has come from my favorite World Wide Ward Cookbook. LOVE IT!!
When I made this, I actually made 2 pots. One was milder for the kids and I and the other was like FIRE for the big man of the house :) Both were GREAT!!
3 to 4-lb. pork roast of pork tenderloin
1/2 C. water
1 Tbsp. salt
Pepper
4 C. green chilies, chopped
1-28 oz can green chilie enchilada sauce
1 onion, chopped
1 tsp. cumin or Mexican Spices
Handful of fresh cilantro, chopped
1/2 to 1 C. drippings from roast
Cook the pork roast on a crock-pot with 1/2 cup water, salt and pepper overnight on low. Remove the roast, reserving the liquid. Cube or shred the meat and place back in the liquid in the crock pot. Add the remaining ingredients and let simmer on hight, uncovered for 2-3 hours to reduce the liquid and allow the mixture to thicken. Stir occasionally and watch the consistency.
When I made this, I actually made 2 pots. One was milder for the kids and I and the other was like FIRE for the big man of the house :) Both were GREAT!!
3 to 4-lb. pork roast of pork tenderloin
1/2 C. water
1 Tbsp. salt
Pepper
4 C. green chilies, chopped
1-28 oz can green chilie enchilada sauce
1 onion, chopped
1 tsp. cumin or Mexican Spices
Handful of fresh cilantro, chopped
1/2 to 1 C. drippings from roast
Cook the pork roast on a crock-pot with 1/2 cup water, salt and pepper overnight on low. Remove the roast, reserving the liquid. Cube or shred the meat and place back in the liquid in the crock pot. Add the remaining ingredients and let simmer on hight, uncovered for 2-3 hours to reduce the liquid and allow the mixture to thicken. Stir occasionally and watch the consistency.
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