Easy Chili Verde - cooking recipe

Ingredients

(1) 4-6 lb. Pork Shoulder Roast (aka Boston Butt)
1 Jar Salsa
Cumin (To taste)
Lemon Pepper (To taste)
Garlic Cloves (To taste)
2 Cans Herdez Green salsa
16 oz. can of Green Chilies (Diced)
1 Medium Onion (Diced)
2-3 (14 1/2 oz. size) Cans of Clear Chicken Broth

Preparation

1. Pierce roast with garlic. Put as much or as little as you want. Sprinkle lightly w/ cumin and lemon pepper.
2. Slow cook roast in oven until done. I cook it at 250\u00b0.
Check temp with a meat thermometer. Takes appx 6-8 hrs
to cook.
3. When done trim fat and shread meat into crockpot. Add
remaining ingredients and cook in crockpot several hrs.
As with American chili there are many variables. You
can make this as hot or as mild as you want depending
on heat of salsa and green chilies.
4. If your Chili Verde is too thick add more chicken broth
and if too thin add cornstarch and water mixture.