Shelly's Recipe

CHILI VERDE

Category: Sandwiches

1 (4 lb) port roast
4 cans cream of chicken soup
4 (4 oz) cans diced green chilies
1 whole head garlic, sliced
1 tsp cumin, or to taste
Salt and pepper, to taste

Bake roast at 450 for 30 minutes. Reduce heat to 300 and bake for 3-5 hours. Pour off fat when meat is cool enough to debone and shred with fingers. Put pork and all ingredients into crock-pot and cook on high for 6 hours.

NOTE: I use this in tortillas for sandwiches.