Sep 23, 2013
I love this recipe, because you can select how hot you want it, and you can season it to your liking!
1 large roast (Beef or pork)
2 cans green enchilada sauce
2 small cans green chilies
3 cloves crushed garlic
salt and pepper
1-2 TBLS Corn starch (mix w/ hot water and whisk)
In a crock pot, pour 1/2 can of enchilada sauce on the bottom. Place the roast in the crock pot. Season the roast very well. (You can also sear it first if you prefer). Pour the remaining sauce, and green chilies over the roast. Cook on LOW for 8 hours.
Remove meat, set aside in large bowl. Add a corn starch slurry to the liquid in the crock pot, and turn to high. Whisk until desired thickness, if it gets too thick, add a little water.
Shred the meat, and pour the sauce over the meat, stir all together. Season to taste.
Serve in warm tortillas with white cheese and sour cream, or make tacos, nachos, enchiladas, chimichangas, or anything you want!