Hubby loved this. Chili Verde is one of his favorites.
2 lbs pork, cut into cubes
2 (10oz) cans green enchilada sauce
1 c. salsa verde
4 oz chopped green chiles
½ tsp salt
¼ tsp pepper
28 oz can hominy, drained (optional)
If desired, brown the pork, then add to 3 quart slow cooker. Add enchilada sauce, salsa verde, green chiles, salt and pepper. Cook on low 5-6 hours.
You add the hominy, serve as a side, or skip it altogether. You can serve the chili verde with tortillas and sour cream (I like it with whipped cream cheese.)
Yield: 6-8 servings