Green Pork Chili

• 2 - 2 1/2 lbs pork butt or 2 -2 1/2 lbs pork shoulder
• 5 -6 garlic cloves, sliced
• 1 cup chicken broth
• 1 onion, chopped
• 28 ounces green enchilada sauce plus one can water (I use Las Palmas)
• 19 ounces green enchilada sauce plus one can water
• 2 (7 ounce) cans diced green chilies
• 10 (12 ounce) jars green taco sauce (mild(I like La Victoria)
• chopped jalapeno (about 1 tbsp up to 1/4 cup)
• to garnish
• chopped cilantro
• sour cream
• grated cheese

1. Place pork in crock pot with chicken broth and garlic; cook on high for 6-8 hours until fork tender.
2. Remove pork, reserve liquid and garlic cloves. Cool until easy to handle then chop into bite sized pieces.
3. Meanwhile, cool liquid to separate and discard fat.
4. Put pork, reserved liquid, and remaining ingredients back into crock pot (or on the stove) and simmer to meld flavors. (about an hour on the stove--crock pot you can leave it for hours -- ).
5. Serve with tortillas and kleenex.

pork, garlic, chicken broth, onion, green enchilada sauce, enchilada sauce, green chilies, taco sauce, cilantro, sour cream, grated cheese

Taken from www.food.com/recipe/green-pork-chili-400424 (may not work)