Chilierde Recipe

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• 1 tbsp garlic pepper
• 3 (7 oz) cans green salsa
• 3 lbs pork picnic roast
• 1 large onion, sliced
• 2 (4 oz) cans sliced green chilies, drained
• 2 (15.5 oz) cans great Northern beans, drained (optional)
• 3 tbsps Worcestershire sauce
• 1 (14.5 oz) can chicken broth

• Step #1 Pour half of the Worcestershire sauce into the pan of a slow cooker, & half of the garlic pepper.
• Step #2 Place the roast in the pan, & sprinkle remaining Worcestershire sauce & garlic pepper over the top.
• Step #3 Add the onions, & chilies, & pour in the chicken broth.
• Step #4 Cover, & cook on Low for 8 to 10 hrs.
• Step #5 When the roast is tender enough to pull apart with a fork, & the beans, add the green salsa, if desired.
• Step #6 Continue cooking until heated through.
• Step #7 Serve as soup or over chimichangas.
• Step #8 .
• Enjoy the Chili Verde recipe

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