Chile Verde...

1 TBS. oil
1 chopped onion
1-2 Minced Garlic
1 diced green pepper
1 1/2 to 2 lbs. boneless Pork Roast
16 oz. jar Salsa Verde
7 oz. can diced Green Chilies
19 oz. can Green Enchilada Sauce
1 tsp. oregano
1 tsp. cumin
salt and pepper
1 lime for juicing

Saute the onion, garlic, and green pepper in the oil until softened. In the crock pot add the roast and the sauteed mixture. Continue to add the other ingredients, except the lime. Stir them together. Cook on high for 5-6 hours. After the pork is tender, shred it and turn the crock pot to low until time to serve. Right before serving squeeze the lime juice over the Chile Verde. Serve with sour cream, warmed black beans, rice, tomatoes, shredded cheese, avocado, and roll into a tortilla.