Friday, August 29, 2008

Chili Verde

3 lbs pork roast
2 cans diced tomatoes
1 cup beef broth
2 cans chilies
1 can jalapenos (or more if you like it spicy)
A little flour with water to make it thicker (I never have to make mine thicker)

Seer roast first and season with salt and pepper. Cook in crock-pot with a little bit of water to cover the bottom. When it's done shred roast and combine ingredients. Put in tortillas with cheese and if you want, cover with more chili verde and cheese. This also freezes really well.

I made this yesterday and we love it. It is one of our favorites. It makes a lot so I put it into baggies and freeze it, which makes for a really quick meal the next time!


Amy said...

This looks delicious! It's always nice to have leftovers to freeze. Quick meals are great.

Marsha said...

Way to go Tawnya! This will be a good one for when pork roasts are on sale. Thanks!