Ingredients

2 Serrano peppers
2 bell peppers
3 tomatillos
2 jalapeño peppers
1 small can Hatch diced green chilies
2 pounds of boneless pork butt
1 white onion
1 large can of Hatch green enchilada sauce

Instructions

Roast all of the peppers and half of the onion
Brown then pork with other half of onion and put in crock pot
Remove the skin and deseed the roasted and process in food processor
Add to crock pot
Add can of sauce and the diced chilies
Cook 8 hours on low
Roll into flour tortillas and serve with Spanish rice or refried beans or both.
Add potatoes and carrots and it becomes a green chili stew

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