Captain Jack’S Crockpot Chilequilles

• 4 Tablespoons Extra Virgin Olive Oil, Divided
• 1 whole 3-5 Pound Pork Roast
• 1 whole Medium Onion, Diced
• 4 cloves Garlic, Chopped Or Grated
• 32 ounces, fluid Chicken Stock
• 6 cups Water
• 8 ounces, fluid Can Of Tomato Sauce
• 1 teaspoon Mexican Oregano
• 1 Tablespoon Chili Powder
• 1 teaspoon Salt, Or To Taste
• 1 teaspoon Pepper Or To Taste
• 28 ounces, weight Can Green Chilies, Drained And Sliced Into Strips
• 2 cups Monterey Jack Cheese, Grated
• 1 bag Tortilla Chips- The Thicker The Better, 9 To 13 Ounce Bag

1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the roast and brown it for 2-3 minutes on each side. Then remove it to a crockpot. Add remaining oil into the skillet and saute onions until soft. When onions are soft, add a little chicken stock and stir to release the yummy brown bits from the bottom of the pan. Add garlic and saute for 1 minute more then pour the mixture over the pork in your crockpot.
2. Next add to crockpot the remaining chicken stock, water, tomato sauce, oregano, chili powder, salt and pepper to taste. Stir it all around a bit.
3. Cover crockpot and cook on high for 3 hours, then turn down to low and add green chilies and stir around. Cover and cook for 2 more hours.
4. When finished, remove the roast to a dish and pull it apart/shred it with 2 forks and then add it all back into the crockpot. Stir to combine.
5. To serve: Put chips in individual bowls or on deep plates and add grated cheese, then pour pork mixture over the chips and cheese and eat up. Eat up me hearties!
6. Note: I only call this dish Captain Jack's because Monterey jack cheese is the best cheese for this dish and I am obsessed with Captain Jack.

olive oil, onion, garlic, chicken, water, tomato sauce, oregano, chili powder, salt, pepper, green chilies, cheese, tortilla chips

Taken from tastykitchen.com/recipes/soups/captain-jacke28099s-crockpot-chilequilles/ (may not work)