We had lots of shredded pork left over after I made some the other day, so I decided to try and make pork green chili out of the leftovers, the results was awesomely good!
For the Green Chili Sauce:
1 LARGE can of chopped or diced Green Chilies
1 Anaheim Chili
1 Can of Diced, Fire Roasted Tomatoes
Roast the Tomatillos, and Chilies on your stove-top for about 15 minutes. After roasting, combine all ingredients in a crock-pot. Flavor with cumin, and chili spices. Cook on low for about 4 1/2 hours.
Serve with two fried eggs on top, it will blow your mind!
WARNING: If you have never worked with chilies before, I recommend wearing gloves, as they are hot! I missed the memo about wearing gloves, and proceeded to use my bare hands, and then ate some nuts, and the result was a burning of my lips like I have NEVER experienced. It was brutal, so wear gloves, throw them away after, and then wash your hands.