Green Chile and Pork

This is an easy make ahead recipe...very versatile. It can be halved for small families...use a smaller crockpot.

Green Chile and Pork
3-5 lbs pork...ribs, roast, chops, etc...any kind thats cheap...Can have fat on it.
season salt...I like Johnny's
6 cloves garlic, minced
3 cups fresh or frozen (I put them right into the crockpot from the freezer.) roasted, peeled green chilies OR 1 (16 oz)jar 505 Southwestern Organic Diced Flame Roasted Green Chile (I find this brand in the latin foods section, or in the produce section with the refrigerated salad dressings, or in the organic section...depends on the store! If your store doesn't carry it, ask them to get it. I like these better than canned, but you could use canned if nothing else is available...still tasty! NOTE: Don't use jalepenos!!! I grabbed them once by mistake...BAD IDEA!

No need to trim, brown, or cut up pork. Place pork in a large crockpot..sprinkle generously with season salt. Mince garlic and rub onto meat. Add green chile. Set the crock pot on High for 4 hours, or low for 8 hours...Check to make sure meat is thoroughly cooked if using a roast. When finished, place a colander in a large bowl and pour in food. Let the fat and broth drain thoroughly. Pick out bones...making sure to check for very small ones if using bone-in cuts. If you want it less chunky, shred with a fork, or in a food processor. Serve as is, or wrap in a flour tortilla to make burritos, or serve with sour cream and lettuce on softened corn tortillas for tacos, or wrap in flour or corn tortillas, place in a greased cake pan, pour enchilada sauce over the top, sprinkle on cheese, and bake 20 minutes at 350 degrees for enchiladas, or put the broth back into the crockpot (or pressure cooker if at high altitude) great northern, navy, or pinto beans that have been rinsed and sorted. Add water to cover the top of the beans by 1". Cook until done. Then, add sauted diced carrots, & celery, and meat to bean mixture to make a hearty soup, or put the broth, when cooled, into a ziptop freezer bag...mark pork broth and the date...save for tamales, or beans, or soup for another day.