Chile Verde Pork
By: Anonymous
Published: Wednesday, February 24, 2010 - 1:42am

Ingredients




1 lg. pork butt roast
12 Anaheim chilies long, green, skinny ones
1 sm. can "whole" Jalapeno chilies

Preparation

1 Directions for pork: Cut pork butt into large chunks. Put chunks into large crock pot, season with garlic salt and onion salt. Cook on "low" overnight in crock pot. 2 Next day directions for chile and pork: 1. Boil chilies in large pan (approximately 30 minutes or until chilies turn color and are soft..)   3 Add 4 Anaheim chilies and 3 Jalapeno chiles (or more Jalapeno depending on how brave you are) remove stem. In blender with 1/2 cup of water used for boiling the chilies, blend. Repeat until all Anaheim chilies are blended.  4 Drain fat from meat, put meat back into the crock pot. 5 Add chilie mixture to meat mixture; season with salt and cook on "high" in crock pot for approzimately 1/2 hour or until mixture "bubbles".  6 You can either eat immediately or put mixture into a large Corning Ware bowl with cover and take to pot luck the next day.  7 If you take to a pot luck; warm in microwave for approximately 3 1/2 minutes before leaving home (or until warm); warm approximately 1/2 hour before serving at pot luck.