I love my friend Hetti's Chile Verde but if you want to make it from "scratch", this one is incredible.
Chile Verde Bowl
2 TB vegetable oil
5 pound boneless pork roast, trimmed
season salt and pepper
2 yellow onions, chopped
5 cloves garlic, finely minced
1 15 ounce can green enchilada sauce
2 4 ounce cans diced green chiles
2 14 ounce cans diced tomatoes with green chiles
1 tsp. chicken or beef bouillon granules
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
Cut pork roast in 4 pieces. Season pork with season salt and pepper on all sides. Brown roast on all sides in vegetable oil. Add garlic and onions, cook for 2 minutes, stirring often. Place pork, garlic and onions in crock pot. Stir in remaining ingredients. Cook on low for 8 to 9 hours.
Remove roast and shred into bite size pieces. Keep warm with foil. Pour liquid from crock pot in large saucepan. Bring mixture to a boil on stove and simmer over medium-low heat for 20 to 30 minutes, stirring often. Add roast and verde mixture back to crock pot, stirring to coat. Turn crock pot to high to allow mixture to heat through.
Serve with warm tortillas, sour cream, cheese, green onions and tomatoes if desired.
Recipe Source adapted from: The Sisters Cafe and Mel's Kitchen