Crock Pot Chile Verde

• 4 lbs boneless pork loin, trimmed of fat and cut into 2-inch cubes
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1 cup beer (dark beer, good mexican lager or water but beer gives it better flavor)
• 1 tablespoon chicken bouillon
• 1 (28 ounce) can green enchilada sauce (I use Macayo's)
• 1 (10 ounce) can tomatoes and green chilies
• 4 (7 ounce) cans salsa verde (I use Herdez)

1. Mix the black pepper, garlic powder, onion powder, salt, oregano and cumin together in a bowl. Put the seasoning mix in a large re-sealable plastic bag. Add the pork and shake until well coated.
2. Add the meat to the crock pot.
3. Mix the boullion, beer (I just drink what is left!), green enchilada sauce, tomatoes and salsa verde together well in a large bowl. Pour over meat.
4. Cover and and cook on high for 8 hours.
5. Serve with chunks of pork wrapped in flour tortillas and smothered with sauce. Or over rice with corn or flour tortillas on the side.

pork loin, ground black pepper, garlic, onion powder, salt, oregano, ground cumin, lager, chicken bouillon, green enchilada sauce, tomatoes, salsa verde

Taken from www.food.com/recipe/crock-pot-chile-verde-439034 (may not work)