As my girls get older they get busier. As they get busier I get way busier. Enter the crock pot. Say what you will about that handy devil–I love it. Because of various schedules, this Fall I’ll be using my crock pot every Monday. All three girls have their music lessons on Monday. And if you know me, you’ll know that, that makes Monday very intense. I won’t invoke the name of Amy Chua. But I will say that three music lessons in one day is equal to (me) sitting in a 3 1/2 hour class, taking copious notes, and pretending like I totally know what the professor is talking about. I said pretending and I meant it.
The first crock pot dish is a personal favorite. If you are from Arizona, you’ll know what I’m talkin’ about. I’m taking a break from white flour (don’t make fun), so I’m throwing my Green Chile on a bed of blacks beans, mixed spring greens, salsa, and avocado. Can. Not. Wait.
1 medium pork roast
3 small cans of chopped/peeled green chilies
2 cups green salsa (Herdez brand is ideal)
1 tsp. minced garlic
1 small onion, diced
2-3 cups chicken broth
salt to taste
As with most crock pot recipes, dump all of the above into your crock pot. Depending on your crock pot, bake on low (6 hours) or high (3 hours), or until pork is easy to shred with a fork.
Once done, shred pork with fork. Serve wrapped in warm flour tortillas.