Okay, this is not as authentic as making it yourself (not by a long shot), but when you're in the mood for tender pork goodness, this'll do. This is for everyone who thinks they don't have time to cook.
You take these four things and whack 'em into a heavy, covered, oven-proof pot. Mine is cast iron:
1 28-oz-can of green chile enchilada sauce, 3-4 pounds of cubed pork shoulder*, two smashed cloves or garlic, juice one one lime.
You stick the whole shebang in the oven at 350º for at least two, but no more than three hours. I like to do this the night before while we're having dinner, baths, stories etc. By the time I go to bed, tomorrow night's dinner is ready. See? You can do it.
Then, you get this:
Put up some rice in your rice cooker, open up a can of Bush's chili beans (or black beans), and warm up the chile verde you made the night before. Easy and delicious!
Note: You can add sauteed onions and tomatillos to the chile verde before sticking it in the oven if you want to be fancy.
*Yes, you can use chicken. I'd do bone-in thighs, but that's just me.
