Chile Verde (Chicken or Pork)

This is an adaptation of a recipe from the Food Network, and is absolutely delicious! Time includes crock pot cook time, but you could also do this on the stove.

• Ready In: 5 hrs 20 mins
• Serves: 4-6

Ingredients

• 1⁄8 teaspoon cayenne pepper
• 1  teaspoon dried oregano
• 1⁄2 teaspoon ground coriander
• 1⁄2 tablespoon ground cumin
• 1  tablespoon chili powder
• 0.5 (19 ounce) can  green enchilada sauce (mild)
• 24  ounces  tomatillos (canned, including liquid)
• 3 1⁄2 ounces salsa verde (hot)
• 3 -4  boneless skinless chicken breasts or 4  pieces  lean pork
• 1  onion, diced
• 3  garlic cloves, minced
• 16  ounces mild green chilies (diced, including canning liquid, Hatch preferred)
• 1⁄2 lime, juice of
• 1⁄4 cup cilantro, chopped
• 8  medium potatoes, cubed (optional)

• For serving

•  cilantro
•  yogurt or  sour cream
•  tortilla

Directions

1. Combine all ingredients (except those for serving) and place in a crock pot.
2. Cook on high for one hour and then switch to low for an additional 4-6 hours - time could be different depending on how hot your crock pot cooks. (This could easily be cooked on the stove as well).
3. At this point I like to break the meat up with a large spoon so that it is more or less "shredded".
4. Serve in a bowl with cilantro, yogurt or sour cream and tortillas on the side (and a spoon!).