Easy Chili Verde
"I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. —Julie Rowland, Salt Lake City, Utah..."
INGREDIENTS
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1 boneless pork shoulder roast (4 to 5 pounds), cut into 1-inch pieces
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3 cans (10 ounces each) green enchilada sauce
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1 cup salsa verde
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1 can (4 ounces) chopped green chilies
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1/2 teaspoon salt
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Hot cooked rice
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Sour cream, optional
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