Chile Verde (Chicken Or Pork) - cooking recipe

Ingredients

1/8 teaspoon cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 tablespoon ground cumin
1 tablespoon chili powder
0.5 (19 ounce) can green enchilada sauce (mild)
24 ounces tomatillos (canned, including liquid)
3 1/2 ounces salsa verde (hot)
3 -4 boneless skinless chicken breasts or 4 pieces lean pork
1 onion, diced
3 garlic cloves, minced
16 ounces mild green chilies (diced, including canning liquid, Hatch preferred)
1/2 lime, juice of
1/4 cup cilantro, chopped
8 medium potatoes, cubed (optional)
For serving
cilantro
yogurt or sour cream
tortilla

Preparation

Combine all ingredients (except those for serving) and place in a crock pot.
Cook on high for one hour and then switch to low for an additional 4-6 hours - time could be different depending on how hot your crock pot cooks. (This could easily be cooked on the stove as well).
At this point I like to break the meat up with a large spoon so that it is more or less \"shredded\".
Serve in a bowl with cilantro, yogurt or sour cream and tortillas on the side (and a spoon!).