Chile Verde

Directions

1. Heat olive oil in a sauté pan over medium high heat.
2. Add onions and garlic and saute until soft, approximately 5 minutes.
3. Add green chile and sauté for 3-4 minutes more until chile is heated through.
4. Remove from heat.
5. Trim excess fat from pork roast and season with salt & pepper.
6. Place pork roast in a large slow cooker (5-6 quarts).
7. Cover roast with onion mixture.
8. Add chicken broth to cover roast entirely.
9. Add oregano and optional tomatoes/tomatillos.
10. Cover pot and cook for 6-8 hours on medium-low.
11. At end of cook time, remove roast from slow cooker.
12. Let cool for a few minutes.
13. Roast should easily break into a few manageable chunks.
14. Trim fat and shred meat into bite size pieces using 2 forks.
15. Skim excess fat from cooked broth.
16. Add shredded meat back to slow cooker.
17. Heat on medium until meat is warmed through.
18. Season with salt and pepper to taste.
19. Serve in bowls with warm corn tortillas and avocado slices on the side.