Monday, November 12, 2007

Pork Roast Chili Verde (crock-pot)

This is what we had for dinner last night and again tonight (it makes a lot). The recipe is from Harmons and we ate it Enchilada style.

1 (4lb) Pork Roast (Harmons has seasoned pork spoon roasts in the deli, they are so yummy and easy to make)
1/2 cup flour
2 (10 oz) cans Rotel Diced tomatoes and Green Chilis
4 (4 oz) cans diced green chilis
1 extra large white onion, diced small
2 to 4 jalapeno peppers, seeded and minced
6 to 8 large garlic cloves, minced
1 teaspoon cumin
1 heaping teaspoon mexican seasoning

(we added green and red bell peppers and more jalapenos, super spicey)

Roll roast in flour, coating heavily. Place in crock-pot and sprinkle any un-used flour over the top. Mix all remaining ingredients in a bowl. Mix well and pour over roast. Cook in crock-pot on high for 6 to 8 hours or low at least 12 hours. When done, break up roast with tongs and serve rolled in tortillas. Reduce the spiciness by reducing or eliminating the jalapeno peppers. Serves 12.

1 comment:

Nora's world said...

mmmmmm... even my food snob husband loved it!