This post will end my green chile journey. Just for the near future. I can never stray too far from my beloved green chiles. 

The reason why this is the end (for now) is because I used the last of my homemade green chile sauce. Plus I feel the need to experiment with some new flavors. For the blog and for my soul. So let’s savor this moment.

This is what I used:

Remember, you can always clickie on the pickie to make it biggie. Ewwie, I’m being annoyie. 

Preheat your oven to three-fiddy degrees. Heat a large heavy-bottomed (tee hee) pan. Heavily season your roast with S&P.

When the pot is HOT (you should only be able to hold you hand over the pot for like 10seconds before it’s super hot) then add the roast. If it doesn’t sizzle you got a problem bro, it means you need to heat your pan some mo’.

The browning locks in the flavor and creates a lovely crust, so I like to brown EVERY side. You don’t have to, of course. But if you have an extra minute, why not?

Once your roast is browned, add enough water/broth to cover the roast and add all the remaining ingredients.

You can, of course, use fresh roasted chiles. I just didn’t have any on hand and I’m lazy. OK? There, I said it. I’m owning it, right here and right now. 

Bring the whole shebang (ugh I can’t believe I used that word) to a boil and then stick it in the oven and forget about it for 3 hours. Then you need to frantically remember it. And shred it.

Discard any fat and return the shredded meat to the pot to stay warm until you’re ready to serve. You will need to season the meat with S&P once it comes out and it’s perfect. I mean melt-in-your-mouth slap-yo-mamma perfect.

Enjoy it with some of the green chiles in a burrito, taco, salad or just straight up. It’s that good!

[yumprint-recipe id=’20’]