Chili Verde {Mexican Stewed Pork}
"Note: don’t even think about skipping the step of reducing the sauce. It is absolutely essential to the flavor of the sauce! Just make sure to plan ahead – the roast takes 8-9 hours on low in the crockpot (or 3-4 hours in the oven) and an additional 30 minutes to reduce the sauce.Second Note: I forgot to mention that the leftovers freeze excellently. After the pork has cooled, I put it in a ziploc bag, freeze it, then take it out and let it thaw in the refrigerator overnight. Then reheat on low on the stovetop or in the oven...."
INGREDIENTS
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2 tablespoons canola oil
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5 pounds boneless pork roast, trimmed of as much fat as possible
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Salt and pepper for seasoning roast
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2 yellow onions, chopped
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5 cloves garlic, finely minced or crushed
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1 (15 oz.) can green enchilada sauce
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2 (4 oz.) cans diced green chiles
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2 (14 oz.) cans diced tomatoes with green chiles
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1 beef bouillon cube (or 1 teaspoon beef bouillon granules)
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1 teaspoon ground cumin
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1 teaspoon dried oregano
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½ teaspoon black pepper
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