Chile Verde
Source of Recipe
www.allrecipes.com
Recipe Introduction
Excellent as a soup or a sauce over burritos
List of Ingredients
3 TBSP WORCHESTERSHIRE SAUCE
1 TBSP GARLIC PEPPER
3 LBS PRK PICNIC ROAST
1 LARGE ONION, DICED
1-14.5OZ CAN CHICKN BROTH
2 (4OZ) CANS DICED GREEN CHILIES, DRAINED
3 (7OZ) CANS GREEN SALSA
2 CANS GREAT NORTHERN BEANS, DRAINED (OPTIONAL)
Recipe
POUR HALF OF WORCHESTERSHIRE SAUCE INTO THE PAN OF A SLOW COOKER, AND HALF OF THE GARLIC PEPPER. PLACE THE ROAST IN THE PAN, AND SPRINKLE REMAINING WORCHESTERSHIER SAUCE AND GARLIC PEPPER OVER TOP. ADD THE ONIONS AND CHILIES AND POUR IN THE CHICKEN BROTH. COVER AND COOK ON LOW 8-10 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 CHIMCHANGAS OR BURRITOS.
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