INGREDIENTS
3 lb
pork roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1
onion chopped
3 cloves
garlic crushed
1 10 ounce can
green enchilada sauce
1 4 ounce can
diced green chilis
1 14 ounce can
diced tomatoes with chilis
2
chicken bouillon cubes
1/2 tsp
cumin
1/2 tsp
oregano
1/4 tsp
pepper