Captain Jack’S Crockpot Chilequilles

1. 1

   Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the roast and brown it for 2-3 minutes on each side. Then remove it to a crockpot. Add remaining oil into the skillet and saute onions until soft. When onions are soft, add a little chicken stock and stir to release the yummy brown bits from the bottom of the pan. Add garlic and saute for 1 minute more then pour the mixture over the pork in your crockpot.

2. 2

   Next add to crockpot the remaining chicken stock, water, tomato sauce, oregano, chili powder, salt and pepper to taste. Stir it all around a bit.

3. 3

   Cover crockpot and cook on high for 3 hours, then turn down to low and add green chilies and stir around. Cover and cook for 2 more hours.

4. 4

   When finished, remove the roast to a dish and pull it apart/shred it with 2 forks and then add it all back into the crockpot. Stir to combine.

5. 5

   To serve: Put chips in individual bowls or on deep plates and add grated cheese, then pour pork mixture over the chips and cheese and eat up. Eat up me hearties!

6. 6

   Note: I only call this dish Captain Jack's because Monterey jack cheese is the best cheese for this dish and I am obsessed with Captain Jack.

* Per serving · 4 servings · Values may vary.