Easy Chili Verde

• (1) 4-6 lb. Pork Shoulder Roast (aka Boston Butt)
• 1 Jar Salsa
• Cumin (To taste)
• Lemon Pepper (To taste)
• Garlic Cloves (To taste)
• 2 Cans Herdez Green salsa
• 16 oz. can of Green Chilies (Diced)
• 1 Medium Onion (Diced)
• 2-3 (14 1/2 oz. size) Cans of Clear Chicken Broth

1. 1. Pierce roast with garlic. Put as much or as little as you want. Sprinkle lightly w/ cumin and lemon pepper.
2. 2. Slow cook roast in oven until done. I cook it at 250u0b0.
3. Check temp with a meat thermometer. Takes appx 6-8 hrs
4. to cook.
5. 3. When done trim fat and shread meat into crockpot. Add
6. remaining ingredients and cook in crockpot several hrs.
7. As with American chili there are many variables. You
8. can make this as hot or as mild as you want depending
9. on heat of salsa and green chilies.
10. 4. If your Chili Verde is too thick add more chicken broth
11. and if too thin add cornstarch and water mixture.

salsa, cumin, lemon pepper, garlic, green salsa, green chilies, onion, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802271 (may not work)