Green Chili Pork

County style pork strips, several pounds
garlic powder
salt and pepper
1 large can green enchilada sauce
1 small can diced green chilies
1/2 chipotle diced or 1 jalapeno diced (the heat source)


   Sprinkle garlic powder, salt and pepper on each side of meat. Put in crock pot. Pour a little of the enchilada sauce over the meat. Stir green chilies and heat source into can of remaining sauce to evenly distribute. Pour over meat. Lid on and cook on low 8-10 hours. 
   If you are around for the last hour of cooking you can remove the lid and allow the juices to thicken a little. When your ready to eat remove meat carefully with tongs to a bowl leaving any bones behind. With 2 forks shred the meat. 
   Serve with tortillas, chopped cilantro, onions and tomatoes.
Serves 8 or so depending on amount of meat.

Note:
I buy a can of chipotle and pour it into a zip top bag then freeze it flat. When I need some heat and don't have fresh jalapeno I chip off a piece and dice it up. It will be thawed by the time you finish chopping it. They can be very hot so proceed carefully until you know how much you like. Remember not to rub your eyes!