Chile Verde

1 tablespoon oil
1 onion chopped
1-2 garlic cloves, minced
1 green bell peper, diced
About 4 lbs pork roast, or you can also use 6 boneless pork loin chops
1 16 oz jar salsa verde
1 7 oz can diced green chiles
1 19 oz can green chile enchilada sauce
1 teaspoon oregano
1 tablespoon chipotle chili powder, for spicier add an additional 1/2 table spoon (use regular chili powder not chipotle)
1 teaspoon cumin
salt and pepper
1 lime for juicing - this is optional

Saute the onion, garlic and bell peper in the oil, until softened. Continue to add salsa verde, green chilies, green enchilada sauce, oregano, cumin and chili powder.  Stir the ingredients together

Pour over pork in crockpot.  Cook on high 5-6 hours if the pork is frozen, or 4-5 hours if the pork is not frozen.

After the pork is cooked, take it out of the sauce and cut it up into chunks or shred, and add it back into the sauce. Add Salt and Pepper to taste.
Right before serving squeeze lime juice over the chili and sprinkle with cilantro if desired. Serve with warm tortillas, sour cream and shredded cheese.

Recipe from Tonya