I didn't get a picture of tonight's dinner but it was very good. Let me warn you this recipe is way too much for just two people. Chris and I will be having leftovers for the next couple of days.

Chile Verde

4lb. Pork Shoulder trimmed of fat and diced into large cubes
1-21 oz can of green Enchilada Sauce ( I used Las Palmas)
Bunch of Cilantro leaves chopped
1/3 of a large Onion chopped into tiny pieces (I love my Pampered Chef food chopper!)
Bunch of Green Onions chopped
5 Serrano Peppers chopped into tiny pieces seeds and all
Small can of diced Green Chiles
Minced Garlic ( I used a tablespoon of minced jarred garlic)
S&P

Throw everything into a slow cooker and cook on high for 5 hours. At about 4 and a half hours make a rue using 1/2 cup of water and 1/2 cup of flour and whisk in a bowl to remove all lumps. Pour slowly into slow cooker and stir to thicken the Chile Verde. I know 5 Serrano's sound like a lot but after adding in the rue the heat will mellow out quite a bit. It will still be pretty spicy though.