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Slow cooker green chile pork tacos

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Ingredients
  

  • 1 ½ lb. poblano or Anaheim chiles about 4 large
  • 4 lb boneless pork shoulder I used chicken
  • salt and pepper
  • 1 28 oz. can green enchilada sauce. I used red
  • 4 tomatillos husked and quartered. Flour or corn tortillasfor serving. optional

Instructions
 

  • Place a rack 4 inches from heat source and preheat broiler to high. Place chiles in a single layer on a baking sheet. Broil until skin is blackened, 6 to 7 minutes turning occasionally. Place in a large bowl and seal with plastic wrap. Let stand until skin has softened about 7 minutes. Peel seed and roughly chop chiles. Use immediately or refrigerate overnight in a zip lock bag. Season meat with slat and pepper. Place in a slow cooker. Add chiles enchilada sauce and tomatillos, turn to coat.Cover and cook on low until meat is fork tender for about 6-7 hours. Remove meat to a baking dish and shred with fork. Tilt slow cooker and spoon off some fat. Place meat back in slow cooker , cover and rewarm on high heat. Season with salt and pepper, serve with tortillas. I added green chiles on top with fresh squeezed lime. These would also make for awesome nachos.

Notes

I made two minor substitutions in my recipe. I used Chicken in lieu of pork. I also used a red enchilada sauce and topped the taco with green chiles. Just a family preference on both substitutions.