Pork Chili Verde

This recipe came from Terri and was tried when Terri came to visit in 2016.

Ingredients

Ingredients
3-5 lb	pork roast, butt or shoulder
2	onions, sliced
?	granulated Garlic
?	salt
?	pepper
?	cumin
?	chili powder
?	oregano
1 box	Chicken Stock
2 jars	Salsa Verde
2 cans	Hominy
1 scoop	chili paste to taste (found in Chinese section of store)
?	sour cream
?	cilantro
?	scallions, chopped
?	lime wedges

 

Preparation

1. Rub entire roast with all seasonings listed. Put in enameled cast iron pot with sliced onions on the top and 2 cups chicken broth. Put on lid and place in oven.  (This can also be done in a crock pot on low for 8-10 hours.)
   
   
2. Roast at 300 degrees for approximately 6 hours or until a thermometer reads 170.
   
   
3. Let rest for 10 minutes and then pull pork apart using 2 forks.  Taste and add additional seasonings if necessary. Return pork to pot (or crock pot) and add salsa verde, hominy, chili paste and remaining chicken broth. Heat thoroughly.
   
   
4. Serve in bowls topped with sour cream, chopped scallions, cilantro and two lime wedges.
   
   
5. Squeeze limes over top and serve with warm flour tortilla.

Yum oh!