The Easiest Chile Verde Recipe Ever

Ingredients

• 3-5 pounds of pork shoulder or large pork roast (Just don't use pork chops--they're gross.)
• 1 16-ounce jar of Fresh & Easy brand salsa verde
• 1 16-ounce jar of Fresh & Easy brand fire-roasted salsa verde

(The plain salsa verde is boring on its own and the fire-roasted kind is too thick to be used by itself. One of each is perfect.)

Instructions

Trim excess fat from your pork. Or don't. Whatevs. Pour one-third of each jar of salsa into the bottom of a crock pot. Place pork on top, and pour the remaining salsa over the meat.

Cover the crockpot and set the temperature--if you have the time, let it cook all day over lower heat. After a few hours, check the doneness of the meat. If a fork goes in easily, grab another fork and shred the meat. If the fork doesn't go in easily, cook it longer. Duh.

Cover the crock pot again and let it cook for a bit more, thirty minutes or so. Serve with tortillas and Mexican rice, if you know how to make that. It's not easy to do, I always mess it up.