Ingredients
-
1/8 teaspoon cayenne pepper
-
1 teaspoon dried oregano
-
1/2 teaspoon ground coriander
-
1/2 tablespoon ground cumin
-
1 tablespoon chili powder
-
0.5 (19 ounce) can green enchilada sauce (mild)
-
24 ounces tomatillos (canned, including liquid)
-
3 1/2 ounces salsa verde (hot)
-
3 -4 boneless skinless chicken breasts or 4 pieces lean pork
-
1 onion, diced
-
3 garlic cloves, minced
-
1/2 lime, juice of
-
1/4 cup cilantro, chopped
-
8 medium potatoes, cubed
-
-
cilantro
-
16 ounces mild green chilies (diced, including canning liquid, Hatch preferred)
-
yogurt or sour cream
Instructions
- Combine all ingredients (except those for serving) and place in a crock pot.
- Cook on high for one hour and then switch to low for an additional 4-6 hours - time could be different depending on how hot your crock pot cooks. (This could easily be cooked on the stove as well).
- At this point I like to break the meat up with a large spoon so that it is more or less "shredded".
- Serve in a bowl with cilantro, yogurt or sour cream and tortillas on the side (and a spoon!).