Chili Verde

• 2 pounds Boneless Pork Loin Roast
• 1 whole Onion, Diced
• 3 cans (4 Oz. Can) Diced Green Chilis, Small
• 1-½ Tablespoon Ground Cumin
• 2 teaspoons Chili Powder 
• 1 Tablespoon Salt
• 1 teaspoon Pepper

Cut pork roast into bite-sized chunks. Place meat in a crock pot along with the chopped onion and diced green chili. Stir. Add the spices and give it another stir. Cook on low for 8 hours or so. Serve over rice or with flour tortillas, with or without sour cream.

If you don’t want to cut up the pork roast, you can put it in the crock pot whole and then shred it when it’s done. Just take it out of the crock pot after the 8 hours and shred it then put the shredded meat back into the broth. If you want a thicker broth base, add a slurry of about 1 cup water and 2 tablespoons of cornstarch at the 6 hour mark and let it thicken for the last two hours of cooking.