Green Chilli

 

Ingredients:

• 2 tsp ground cumin
• 1 tsp black pepper
• 2 tsp salt
• 1 tsp garlic powder
• 1 bay leaf
• 2 Poblano chiles diced
• 1 onion diced
• Vegetable oil
• 12 oz can tomatillos
• 1 can green chiles
• 2 LB leftover Mexican pork roast chopped or shredded
• 2 16 oz cans white beans
• 2 cups of reserved broth from the Mexican pork roast

Directions:

In the morning:

• Mix the cumin, black pepper, salt, garlic powder, bay leaf, diced onions and poblano chiles with a small amount of vegetable oil and microwave for 5 to 10 minutes until soft.
• Combine this mixture (remove the bay leaf) with the tomatillos and green chiles and blend in a blender until smooth.
• Add 2 LB chopped left over Mexican pot roast and the canned beans to the crockpot.
• Cover with the chile mixture, broth, and the the bay leaf. 
• Cook for 8 hours on lo or 4-6 hours on hi.
• Divide the rest of the pork roast into 3 parts and reserve for the rest of the week.

 In the evening:


Enjoy!!!!!  There should be enough for leftovers tomorrow.

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