Chile Verde
Submitted by brianjwood on September 13, 2002 at 9:42 am

DESCRIPTION
Chile Verde

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
For those who don't like chipotle, use the green chilis. I use the chipotles en adobo instead!
Cheers, Brian
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Chili Verde

3 tbsp Worcestershire sauce
1 tbsp garlic pepper
3 lb pork picnic roast
1 large onion, diced
1x(14.5oz) can chicken broth
2x(4oz) cans diced green chilies, drained(or chipotles en adobo)
3x(7oz) cans green salsa
2x(15.5oz) cans Great Northern beans, drained (optional)

Submitted by: Lori Baldwin
This is a 'brown sauce' that I have had over chimichangas in Mexican restaurants, and is one of my favorites. When I found I could make it at home, it has become a regular. May be served as soup or over chimis. Top with sour cream and shredded cheese. Enjoy.
Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Cover, and cook on Low for 8 to 10 hours. When the roast is tender enough to pull apart with a fork, add the green salsa, and the beans, if desired. Continue cooking until heated through. Serve as soup or over chimichangas.
Serves 12
Prep Time: 20 Minutes
Cook Time: 1 Hour
Ready in: 1 Hour 20 Minutes
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