5 to 6 lbs. Pork Boston Butt (pork shoulder can be used)
2 (4 oz.) cans Ortega green chilies, diced
Salt to taste
Pepper to taste
Garlic powder to taste
Chili powder to taste
1 (7 oz.) can green chili salsa

Cube pork; work seasoning into cubes. Flour meat and brown quickly. After cubes are browned, drain extra fat from mixture. Add peppers and salsa (potatoes or rice if used). Cook slowly (slow cooker ideal for all day cooking). Cook until done. Serve with flour tortillas; garnish with sour cream or grated cheese of choice. Garnish is optional. Green salad goes well with Chili Verde.

Note: Best results if meat can be prepared ahead of time, night before or several hours ahead of cooking.