Ingredients

The following ingredients have 9 Servings
  • 1 (2 pound) pork tenderloin
  • 2-3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 Anaheim pepper, seeded and chopped
  • 3-4 cloves garlic, minced
  • 4 cups chicken broth
  • 2 large (27 oz.) cans green chilies
  • 1 (10 oz.) can green enchilada sauce
  • 1-2 tablespoons green Tabasco sauce
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1/3 cup chopped fresh cilantro

Instruction

  • Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat.
  • Cut pork tenderloin into 2 or 3 large chunks and season generously with salt and pepper.
  • Place pork in hot oil and sear on all sides until well browned. Remove pork and place in slow cooker.
  • Add onion, Anaheim pepper and garlic to the skillet (adding more olive oil if necessary) and cook for 3-5 minutes, stirring to remove any browned bits from the bottom of the pan.
  • Add pepper and onion mixture to the slow cooker with the pork.
  • Cover with chicken broth and cook on high for 3-4 hours, or until pork is tender.
  • Meanwhile, puree the 2 cans of green chilies, with juice, in a food processor or blender (you may have to puree one can at a time).
  • Stir the flour, green enchilada sauce, Tabasco, 1 teaspoon salt, 1/2 teaspoon pepper, chili powder, cumin and oregano into to the pureed chilies. Cover and refrigerate until ready to use.
  • Remove pork from slow cooker and shred. Return to slow cooker, along with pureed pepper mixture and cilantro.
  • Cook on low for another 3-5 hours. Serve with sour cream, shredded cheese and tortillas.