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Green Chile Roast



  • 1 medium size pork roast
  • 1 large can green chiles, not pickled
  • 1 large can tomatoes, chopped (with juice)
  • 1 large onion, diced
  • 1/2 to 1 small can hot jalapenos, diced (optional)
  • About 2 teaspoons salt
  • About 1/2 teaspoon pepper
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  1. Cover roast with water in slow cooker and simmer overnight or approximately 8 hours.
  2. Let cool.
  3. Remove meat from bone and separate into smaller pieces.
  4. Add meat, tomatoes, chiles and diced onions to the broth.
  5. Add salt and pepper.
  6. Cook on LOW for another 8 hours.
  7. Thicken with flour and water.
  8. Let set overnight in refrigerator.
  9. Serve the next day alone, with tortillas or over burritos.

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