5 to 6 lbs. Pork Boston Butt (pork shoulder can be used)
2 (4 oz.) cans Ortega green chilies, diced
Salt to taste
Pepper to taste
Garlic powder to taste
Chili powder to taste
1 (7 oz.) can green chili salsa
Cube pork; work seasoning into cubes. Flour meat and brown
quickly. After cubes are browned, drain extra fat from
mixture. Add peppers and salsa (potatoes or rice if used).
Cook slowly (slow cooker ideal for all day cooking). Cook
until done. Serve with flour tortillas; garnish with sour
cream or grated cheese of choice.
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