Don’t let looks fool you. Chile verde may not be the most attractive food on the planet, but you’ll love it for its warmth, tenderness and ridiculously good flavor. It cooks up slow and tender and can be served over rice or wrapped up in a tortilla with cheese. And I’m thinking enchilada style would be fantastic. Baked with cheese to bubbly perfection. I’ll try that soon and get back to you . . . .
2 cans cream of chicken soup
16 oz. salsa verde
1 can chopped green chiles
1 clove garlic, minced
1 whole jalapeno, seeded and chopped fine
½ c chopped onion
1 3-lb. pork roast, cut into 1-inch pieces
Mix soups and salsa verde in crock pot. Stir in chiles, garlic, jalapeno, onion and pork. Cover and cook on low for 7-8 hours. Serve over rice or in tortillas with cheese.
Source: Tasty Kitchen
