I use this as a filling for burritos, enchilada style.

3 Pounds Boneless Pork Roast, But into Strips
3 Tbsps Olive Oil
1/2 Cup Onion, Chopped
3 Cloves Garlic, Minced (Large Cloves)
1 Can Green Enchilada Sauce instead of 1 Jar of Salsa
1/2 Tbsp Salt
1/2 Tbsp Cumin
1 Can Stewed Tomatoes (14.5 ounce can)
1 Can Green Chiles, Diced (4 ounce can)
2 Tbsps Cornstarch Dissolved in 2 Tablespoons Water

1. Heat the oil in a large skillet or Dutch oven over medium heat.

2. Add the onion and garlic; cook and stir until fragrant.

3. Add the pork, and cook until browned on the outside.

4. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green enchilada sauce, stewed tomatoes and green chiles.

5. Cover and cook on High for 3 hours.

6. Reduce the setting to low, and cook 3 to 4 more hours.

7. Add cornstarch mixture to thicken at end.

CHILI VERDE