This is one you might like to try Colorado Chili Verde Ingredients 64 Oz Pork or Chicken stock 3-4 lb) Pork Shoulder Roast 1-2 Yellow Onions 4-5 Green Onions 1 Green Pepper 2 Anaheim peppers 2 Pablano peppers 16 Oz) can Diced Green Chili peppers (or fresh) 16 Oz can Diced Tomatoes w/ Green Chilies (or fresh) 4 Cloves Garlic finely grated 1.25 lb Tomatillos Seasonings Chili Powder Garlic Powder Chipoltle powder Cumin Paprika Oregano Salt Black Pepper Prep Cut the Pork Roast into 1” cubes and brown on Med heat seasoning to taste Chop Onions and Peppers and place in Large Bowl Add ½ Broth to Stock Pot along with Canned Chilies and canned Tomatoes on Med Heat ¼ the Tomatillos and blend at low speed using pulse to blend evenly Once the Pork is Browned add to stock pot Sauté Onions and Peppers together until the Onions are translucent, season to taste Add Onions and Peppers to the pot, add Broth to cover ingredients Raise heat to bring to steady boil then reduce heat to rolling simmer Simmer at least 1 hour Serve over Rice Serve in a Bowl We love to use a 7-8 lb Pork Roast and Slow Cook half with Taco seasoning and a little Chicken Broth then Shred / Pull that over a Flour Tortilla smothered with the Chili Verde’ Sour Cream, Sliced Black Olives and Sliced Avocado to garnish Warmed to melted cheese on a Cast Iron griddle Pulled pork Soooooo Good