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Chile Verde 03

This Chile Verde 03 recipe uses Worcestershire Sauce, Garlic Pepper, and Pork Picnic Roast. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 1 tbsp
• 3 lb

Method (preview)

1. 1

   3 pounds pork picnic roast 1 large onion, diced 1 (14.

2. 2

   Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper.

3. 3

   Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top.

4. 4

   Add the onions, and chilies, and pour in the chicken broth.

5. 5

   Cover, and cook on Low for 8 to 10 hours.

6. 6

   When the roast is tender enough to pull apart with a fork, add the green salsa, and the beans, if desired.

7. 7

   Continue cooking until heated through.

8. 8

   Serve as soup or over chimichangas.