Chile Verde

This should be made with Hatch peppers from New Mexico to reflect a "Philmont" chili from the region.

2 pork roasts 3-4 pounds total
28 ounce can of green enchilada sauce
4 ounce can of green jalapenos chopped
7.8 ounce can of green salsa made with tomatillos
assorted fresh peppers of color to taste. up to 8 ounces chopped
14.5 ounce can of fire roasted tomatoes diced
1 medium to large yellow onion diced
up to 32 ounces of Chicken stock/broth
smoked paprika
cumin powder
chile powder
onion powder
garlic powder
Fresh cilantro
fresh limes
salt and pepper to taste
Agave Tequila to deglaze and to taste

mix approximately 1/4-1/2 teaspoon of dry spices to make a rub for the pork roasts.
coat the room temperature roasts with the dry rub and brown in large Le Creuset pot. When the roasts are uniformly browned remove from pot.
You can use olive oil or bacon drippings for the browning oil. Sweat the onion in the pot, deglaze with a few ounces of tequila. Add the jalapenos and enchilada sauce.
heat and add other canned ingredients plus fresh peppers. Replace the pork roasts and add chicken stock to cover. 

Roast with lid in oven at 250 for 3+ hours. Raise oven temp to 400 for 20 minutes then reduce back to 250. Heat until pork roasts easily shreds.

Before serving add another ounce of Tequila, half of your cilantro that is chopped, and half of your limes for their juice.  Save chopped cilantro and lime for garnish.

Serve with rice, tortillas, or corn bread with avocado, cheddar cheese, sour cream, etc.