Chili VerdeThis is exactly how my mom gave it to me. I have never used a 3-5 lb pork, mine are usually between 1-3 pds so I only use 1 onion and 1-2 cans of green chili’s. I use about 2 tsp of garlic though and I usually skip the searing and make it in the crockpot. About 6 hours on high in a crockpot, 2 1/2-3 hours in a roasting pan, and 1 hour in a pressure cooker.3-5 lb boneless pork roast
1-3 yellow onions (chopped)
4 cans Ortega chopped green chili’s
olive oil
1/4 tsp minced or chopped garlic
(more if you like garlic)
salt and pepper to taste
2 Tbs flour
3/4 cup waterHeat oil in roasting pan and sear meat. Pour 1/2 cup water in bottom of roasting pan. Place in roast, chopped onions, garlic, salt and pepper. Cover pan and bake at 350 degrees 2 hours or until internal temp. reaches 155 (or meat shreds easily with a fork). Let meat set 1/2 hour and then shred. Set aside.
Take 2 Tbs flour and mix with 1/4 cup water thoroughly (no lumps). Add water to drippings and cook over med heat to make gravy. If desired add more water, flour and (if needed) chicken bouillon for more gravy. Salt to taste. Add green chile’s and shredded meat. Serve over rice.
My kids like it with soy sauce and rice. The next day we wrap it in burritos with cheese and sour cream. The burritos are excellent when fried in a pan on both sides, more sauce dumped on top and coated in cheese. (not healthy though). Enjoy!