| 3 lbs pork
roast, cut into 1-inch cubes 1-1/2 bell peppers, chopped 1 large garlic, minced 2 jalapenos, finely chopped (optional) 2 large tomatoes, chopped 2 stalks celery, chopped 1 can (7 oz) Ortega green chiles, chopped |
2 medium
onions, chopped coarse 3/4 Tbsp chopped parsley 1/2 tsp Gebhart's chili powder 2 tsp ground cumin 1/4 cup lemon juice 3/4 cup beef bouillon 2 tsp salt (to taste) |
| Mix all ingredients in
crock pot; simmer for 6 to 8 hours. Serve with tortillas, sour cream, shredded
cheese, guacamole, etc. Makes 6-8 servings.
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