Short Cut Chili Verde

I made a few variations, and it came out good. I seasoned the meat prior to browning with my homemade cumin spice blend (cumin, chili powder, cayenne, granulated onion and garlic, salt and pepper), so I reduced the cumin to 1/2 tsp and I used garlic salt in place of the salt and used no more than 1 tsp. I added a 4 oz. can of diced green chilies, and for the garlic I used the minced refrigerator variety (lazy me!). Instead of fresh cilantro I used about 3 T of my homemade cilantro pesto. After cooking 11/2 hrs the meat was not yet tender. I ended cooking it another 2 hours on simmer to reduce some of the sauce, since there was more than I desired. By then the meat was definitely tender. Next time I think I'll cook more pork for the same volumes of liquid and it will be just right. I do think 2 hours may be a better simmering time (my pork was in about 11/2 inch cubes). This was very easy except for the time spent trimming the meat of all the fat. I actually think the flavors were a little too sharp and competitive, so with the leftovers I made enchiladas. I used the meat mixed with equal amounts of grated sharp cheddar and mexican cheese blend (mild soft white cheeses) and sour cream and topped with a mix of half mild salsa and half the sauce from the leftovers. I felt this really mellowed it out and I preferred it to the chile verde served with rice, beans, tortillas and condiments of guacamole, sour cream, cheese, etc.

I was inspired by this recipe and wanted to give credit. I used a 4 lb bone-in sirloin end roast which I kept whole. I sautéed 2 onions, 3 garlic cloves, and browned roast. Transferred all to crock pot and added Old El Paso mild green chili enchilada sauce, and my leftover sauce from Recipe #116506. Therefore, I did not include the Rotel tomatoes, red wine, or salt. Cooked on low for 8 hours although roast was cooked to 160°F after 4 hours. Last hour before serving I added sliced zucchini and yellow squash. I thickened 1 cup sauce w/ 1 T. each of cornstarch and lime juice to form gravy. Sliced pork and topped w/ gravy, chopped cilantro and sliced avocado. Served w/ the squash, Spanish rice, Recipe #244998, and my modified slaw from Recipe #43601-a fabulous meal indeed! Thank you for your recipe and the inspiration it sparked!!!