Ingredients

The following ingredients have 4 Servings
  • 16 oz Jar Salsa Verde (divided)
  • 2 lbs Pork Shoulder Steak
  • 3 Tablespoons Butter
  • 2  Anaheim Chile Peppers ( Seeded and Chopped)
  • 1.5 Cups Chicken Broth
  • 4 oz Can Chopped Green Chilies ( Undrained)
  • 6 Slices Crisp Bacon
  • 1 Tablespoon Minced Garlic
  • 2 Tablespoons Dried Minced Onion
  • 1 Tablespoon Cumin
  • 1 teaspoon Oregano
  • 1 teaspoon Chili Powder
  • 1 teaspoon Paprika
  • Salt and Pepper
  • 1 Cup Sour Cream ( plus garnish)
  • Garnish- Sour Cream (Avocado, Lime)

Instruction

  • Pour half of the jar of Salsa Verde into the bottom of a 6 quart slow cooker.
  • Place pork steaks into the crock pot and top with peppers, bacon, butter and green chilies.
  • Add spices and seasonings and top with remaining Salsa Verde.
  • Cook on high for 4 hours.
  • Shred pork with two forks- removing any bones and stir back into stew with 1 cup of sour cream.
  • Serve as a stew in a bowl topped with garnish or serve with a slotted spoon into tortillas and top with garnish