Ingredients
Fresh cilantro
1
Prime pork shoulder roast
1
1 can(s)28oz.
Green chile enchilada sauce
1 can(s)28oz.
1 cup(s)
Chopped onions
1 cup(s)
2 Tsp.
Olive oil
2 Tsp.
32 oz.
Salsa verde
32 oz.
2 whole
Large baked potatoes, cubed (skin-on)
2 whole
2 Tsp.
Minced garlic
2 Tsp.
Sour cream
Directions
Sauté onions in oil until tender and browned.
Combine pork with onions, salsa verde, potatoes, and garlic in large saucepan or stockpot.
Add enough of the enchilada sauce/pork broth from the slow cooker to make desired stew-like consistency.
Bring to a boil over medium heat. Reduce heat and simmer 15 minutes. Serve with dollop of sour cream and cilantro.
For the Love of Meat
