Chili Verde "Brown"

Recipe By: Lou Parris

3 tablespoons Worcestershire sauce
1 tablespoon garlic pepper
3 pounds pork picnic roast
1 large onion, diced
1 (14.5 ounce) can chicken broth
2 (4 ounce) cans diced green chilies, drained
3 (7 ounce) cans green salsa
2 (15.5 ounce) cans Great Northern beans, drained (optional)

"This is a 'brown sauce' that I have had over chimichangas in Mexican
restaurants, and is one of my favorites. When I found I could make it
at home, it has become a regular. May be served as soup or over
chimis. Top with sour cream and shredded cheese. Enjoy." Original
recipe yield: 12 servings.

Pour half of the Worcestershire sauce into the pan of a slow cooker,
and half of the garlic pepper. Place the roast in the pan, and
sprinkle remaining Worcestershire sauce and garlic pepper over the
top. Add the onions, and chilies, and pour in the chicken broth.
Cover, and cook on Low for 8 to 10 hours.
When the roast is tender enough to pull apart with a fork, add the
green salsa, and the beans, if desired. Continue cooking until heated
through. Serve as soup or over chimichangas.


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