This recipe is in conjunction with the previous Apple Pork roast recipe. If you don’t consume all of the pork roast you can make a wonderful tasty dish out of the leftovers.
1 1 teaspoon canola oil
2 1/4 teaspoon salt
3 1/2 teaspoon black pepper
4 Left over pork roast or (1 lb boneless pork shoulder or butt), trimmed (optional) I like to leave the fat on the roast for flavoring.
5 3 cups chopped onion (about 2)
6 1/4 cup chopped seeded green chile
7 (Optional) 1/4 cup chopped seeded jalapeño pepper (My girlfriend doesn’t like it hot so I leave this out.)
8 2 garlic cloves, crushed
9 3 cups fat-free, less-sodium chicken broth
10 I can of stewed tomatoes (I use a can of stewed tomatoes with green chiles
11 2 teaspoons dried oregano
12 5 (11-ounce) cans whole tomatillos, drained and chopped ( you can also get this item in canned form – the easy way isn’t cheating.)
13 1/4 cup chopped fresh cilantro
14 8 or so lime wedges
1 Turn slow cooker on low.
2 Place the roast in fat side up.
3 Add chicken broth and let it cook. ( I start this process about 6 or 7pm and let if cook all night)
4 Take out the roast and shred it. It should fall apart easily.
5 Add stewed tomatoes, lime wedges, onion, chile peppers, and garlic, 1/4 teaspoon black pepper, oregano, and tomatillos to slow cooker.
6 Return Shredded pork to slow cooker. Cover and let cook on low for 4 to 6 hrs. Stir in cilantro.
7 Often times I’m not going to eat the chili that day so let the slow cooker cool completely. Pick out the lime wedges and place the green chili in an airtight container or heavy-duty zip-top plastic bag; freeze for a later date.
8 When I’m in the mood for the chili I thaw pork green chili overnight in refrigerator. Then I place it in a large saucepan over medium heat and cook until thoroughly heated, stirring frequently.
(Optional) Smothered Burritos – I like to thicken the green chili with corn starch and use it like a gravy over Burritos.