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Chili Verde

1-4 lb pork roast
5 cans cream of chicken soup
2 cups (4-4oz cans) diced green chilies
1 whole head garlic, sliced
1 tsp cumin (or, to taste)
salt and pepper to taste


Bake pork roast at 450 degrees for 1/2 hour. Reduce heat to 300 degrees and bake 3 to 5 hours. Pour off fat when meat is cool enough de-bone and shred with fingers. Put pork and all other ingredients into slow cooker, cook on high for 6 hrs.

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