chile verde

• • 3 lbs pork shouldershopping list
  • 28 oz can of green chili enchilada sauce
  • 7 oz can of diced green chili's
  • 1 tsp cumin
  • pinch of salt
  • pinch of pepper
  • 2 chopped cloves of garlic
  • 1 medium onion
  • 8 oz chicken stock
  • 1 cup sour cream
• Chop the garlic and dice and brown the onion in a skillet with a little oil. Cut the pork into cubes. Add to skillet and cook until just brown on sides. Put into crock pot. Deglaze pan with chicken stock and pour into crock pot. Pour green enchilada sauce, green chilis, cumin, salt and pepper into crock pot. Stir, cook on low for 7 hours. Stir in sour cream just before serving. (I froze the stew at this point. To heat, defrost under running water, pour into microwave safe bowl and heat through in microwave.) Serve with rice and beans.
•