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I love fall. The leaves are turning colors and the air is crisp, but most importantly it marks crock pot season at our house!  This recipe is a favorite, I love coming home to the savory smell wafting in the air knowing that dinner is ready!


1 medium onion, sliced
3 cloves garlic, sliced
1 cup flour
salt & pepper
3 pounds pork roast, cubed into large pieces, with fat trimmed
3 tablespoons oil
3 cups prepared green chili enchilada sauce
1 6 oz. can diced, fire roasted green chilies
1 bag high quality, thick tortilla chips
1 ½  cups Tillamook Monterey Jack Cheese, shredded
½ cup Tillamook Sour Cream
green onions (optional)

Heat oil in a large pan over medium high heat. In a large Ziploc storage bag combine flour, salt and pepper. Shake pork in bag until coated and add to pan. Cook pork until nicely browned. In order to avoid overcrowding your pan, cook pork in batches.

Add onion, garlic and pork to crock pot. Cover with enchilada sauce, and green chilies. Cook on low for 8–10 hours.

Place handful of tortilla chips in bowl, top with green chili pork and Tillamook Monterey Jack Cheese. Garnish with Tillamook Sour Cream and green onions.

Time saver tip: Mornings at my house can be hectic (we have an infant and a three year old)! So, I cube the pork, season the flour and slice the onion and garlic the night before so everything is ready to go in the morning!

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