Chile Verde (Chicken Or Pork)

• 1/8 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 1/2 tablespoon ground cumin
• 1 tablespoon chili powder
• 0.5 (19 ounce) can green enchilada sauce (mild)
• 24 ounces tomatillos (canned, including liquid)
• 3 1/2 ounces salsa verde (hot)
• 3 -4 boneless skinless chicken breasts or 4 pieces lean pork
• 1 onion, diced
• 3 garlic cloves, minced
• 16 ounces mild green chilies (diced, including canning liquid, Hatch preferred)
• 1/2 lime, juice of
• 1/4 cup cilantro, chopped
• 8 medium potatoes, cubed (optional)
• For serving
• cilantro
• yogurt or sour cream
• tortilla

1. Combine all ingredients (except those for serving) and place in a crock pot.
2. Cook on high for one hour and then switch to low for an additional 4-6 hours - time could be different depending on how hot your crock pot cooks. (This could easily be cooked on the stove as well).
3. At this point I like to break the meat up with a large spoon so that it is more or less "shredded".
4. Serve in a bowl with cilantro, yogurt or sour cream and tortillas on the side (and a spoon!).

cayenne pepper, oregano, ground coriander, ground cumin, chili powder, green enchilada sauce, salsa verde, chicken breasts, onion, garlic, green chilies, lime, cilantro, potatoes, cilantro, yogurt, tortilla

Taken from www.food.com/recipe/chile-verde-chicken-or-pork-301329 (may not work)