Chile Verde

Chile Verde

1(5lb) Pork Roast
2 Jalapeno Peppers (chopped)
2 Serrano Peppers (chopped)
4(7oz.) cans Diced Green Chiles
1 Whole Onion (chopped)
1 Green Bell Pepper (chopped)
5-6 Cloves Garlic (minced/pressed)
Chile Powder
Garlic and Onion Salt
Cilantro (leaves chopped)
2 Limes

Mix a good amount of chile powder, a dash of garlic salt and a dash of onion salt together. Rub mixture all over the pork roast, to the point where you can't see the meat. Cook pork in Pressure Cooker about 40-60 minutes depending on the Pressure. (your pressure cookers instruction pamphlet should tell you how long to cook it)
Put meat (shredded or cubed) in pan with all ingredients except the limes. Boil until onions are translucent and peppers are soft. Then let simmer for approximately 45 minutes.
Mix 2 spoons flour with enough water to make a thick paste. Stir the flour paste into the Verde, bring to a boil to thicken. You can repeat this process until it reaches the thickness that you want.
Right before serving squeeze the juice from both limes in the Verde. Put in tortillas for a GREAT chimichanga, put over burritos for "smothered burritos", or just use it for a chip dip.
Also good for a soup...Just don't thicken it as much, throw some tortilla strips in it with some cheese and a dolup of sour cream, and enjoy!

FYI: If you do not have a pressure cooker, you can cook your pork in a slow cooker or in the oven...Also, the longer you let everything simmer together, the more flavorful it becomes!