1 TBSP oil
1-2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, diced
6 boneless pork loin chops
7 oz. can diced green chiles
16 oz. jar salsa verde
19 oz. can green chile enchilada sauce
1 tsp oregano
1 tsp cumin
1 tsp chili powder
juice of one lime
salt and pepper, to taste
Chop onion and bell pepper. Saute in oil (and add garlic) until vegetables are softened.
Add pork, then sauted onion and bell pepper to Crockpot. Continue to add green chiles, salsa verde, enchilada sauce, all spices and lime juice to mixture. Stir together.
Cook on high for 5-6 hours if pork is frozen and 4-5 hours if meat is defrosted.
After pork is thoroughly cooked, shred. Put back into the sauce and add salt and pepper to taste.
Comments from the cook: This recipe makes a LARGE amount, so I have always preferred to half everything. Doing so makes for about 5 burritos at our house, which is enough for us (plus leftovers). You can always make the full recipe and freeze the rest, according to our freezer meals teacher...
I have a very hot Crockpot, so I cooked this recipe for about 2 hours on high, then switched it to low for the remaining 3-4 hours. I also used a pork roast, which worked fine (except for my FATAL error of buying it bone-in...and having to remove the bone myself. Remember how I hate touching meat? Gag, barf, die.)
In order to amp this up even more, we ate our burritos enchilada style. We put the meat and sauce into tortillas, added a little bit of mozzarella cheese to the insides, rolled them up, covered them in sauce, topped them with more cheese and baked them at 400° or so for about 10 or 15 minutes...just to melt the cheese.
Originally shared by JoAnna Moss, freezer meal extraordinaire. :)