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With this recipe it’s hard to measure all of your ingredients. Add the ingredients based on your personal tastes. I use a crockpot to cook this and it makes it really easy! Great served with refried black beans and Spanish rice! Start cooking this dish at about 9 or 10 AM for an excellent dinner. The longer the pork cooks the more it falls apart–YUMMY! EVEN the kids loved this recipe! If you need instructions on roasting your green chili’s, please see the bottom note on this recipe.

Ingredients:

• Boneless pork roast (I do about 3-5 lbs)
• MANY garlic cloves (at least ten)
• Crushed red pepper flakes
• Cumin
• 8-10 green chili’s, roasted, peeled and chopped (I usually de-seed only half of them because we like it spicy!)
• 1 can green chili’s
• 1-2 cans of Pinto Beans
• 1/3 c. Cilantro, roughly chopped
• about 1/4 c. water
• Salt, to taste
• 2 tbsp. Corn Starch
• Large flour tortillas

Directions:

1. Cover the bottom of your Crockpot with water (about 1/4 cup). You don’t want to use too much water because the roast will make it’s own juices.
2. Cut most of the fat off your pork roast.
3. Cut slits all over your roast and put garlic cloves down into each slit. The more garlic the better. I also chop garlic and rub it over the top.
4. Rub cumin and red pepper flakes all over the roast so it is almost red in color from all of the spices. Sprinkle lightly with salt.
5. Spread the can of green chili’s over the top along with the cilantro.
6. Cook for about 3-4 hours on high in your Crockpot then add the diced roasted green chili’s and pinto beans.
7. If you can, start shredding the pork at this point with two forks. Then once or twice an hour for the next 2-3 hours go back and shred some more until it is all nicely shredded.
8. About an hour before you are ready to eat add the corn starch and stir well. This will help to thicken the sauce. Cook until the sauce is at your desired thickness.
9. Serve on warm flour tortillas with cheese, tomato, avocado, lettuce, beans, rice or whatever you like on your burro’s!

NOTE: To roast green chili’s, turn your broiler to high. Once heated place chili’s on a baking sheet in the oven. Broil for 5 minutes and turn. Repeat this process until the chili’s are fairly dark brown on all sides (usually 20-30 minutes). Immediately place in a paperback and roll it up so the chili’s can steam themselves. Let sit for 40 minutes or longer then peel the skin from them. For extra spicy green chili, leave the seeds in some or all.