Ingredients
Directions
Sauté onions in oil until tender and browned.
Combine pork with onions, salsa verde, potatoes, and garlic in large saucepan or stockpot.
Add enough of the enchilada sauce/pork broth from the slow cooker to make desired stew-like consistency.
Bring to a boil over medium heat. Reduce heat and simmer 15 minutes. Serve with dollop of sour cream and cilantro.