Ingredients:
- 5 to 6 lbs Pork Butt or Shoulder
- 2 (4 oz) cans Ortega green chilies, diced
- salt to taste
- garlic powder to taste
- chili powder to taste
- 1 (7 oz) can green chili salsa
Directions:
1. Cube pork and work seasoning into cubes. Let sit over night (or at least a few hours before cooking)
2. Flour meat and brown quickly (be sure pan is VERY hot)
3. After cubes are browned, drain extra fat from mixture
4. Add peppers and salsa (potatoes or rice if used.
5. Put into slow cooker (all day)
Serve with tortillas; garnish with sour cream or grated cheese (optional)
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