Green Chile Navajo Crockpot 17, Native American

Step 1: Heat oil in a large stockpot over medium hea

Step 2: Season pork shoulder roast with salt and pepper on all side

Step 3: While roast is browning, use gloves and clean the chiles. It is absolutely crucial NOT to wash the chiles with water. Washing them removes too much of the chile flavor.

Step 4: Cut or pull the stem end off, turn pepper upside down and gently squeeze seeds out of the chile, peeling the skin off as you go. There will be a few stubborn seeds and a few pieces of skin, don't worry, they add more yummy flavor. Chop chile, set aside

Step 5: Add onions to the pot, saute for a few seconds, stirring until translucent.

Step 6: Add garlic, stir to combine, cook only a few seconds, do not burn transfer to the crockpot.

Step 7: Add water, chicken bouillon, bay leaf, oregano, garlic salt, red chile powder, chopped green chile, and Rotel, then add enough water to almost cover the roast.

Step 8: Reduce heat, cover and cook for 5 hours in the crockpot.

Step 9: Test flavor of broth, add more salt and pepper to taste, if roast is tender enough (meat falling off the bone).

Step 10: Remove meat from pot, using 2 large forks, pull meat apart and chop into chunks (Return chopped meat to crock pot, cover, and cook over for 1 hour.

Step 11: Mix cornstarch with water until there are no lumps, add to post and stir until sauce is slightly thickened.