Green chiles pork

We always called this cheese crisp when I was a kid. My mom would make it and it was so delicious.

3-4 pounds pork loin

1/2 cup water

salt and pepper

Cook those ingredients in the crockpot for about 8 hours on low. Remove the meat and shred it and return it to the crockpot. Add: 1 diced yellow onion or Vidalia sweet onion, 2 cans of green chiles and cook on low for another 2-3 hours. At the end, add 1 container of Mexican queso. We like Gordito’s brand. Spoon mixture onto flour tortillas and warm through in a pan. Add more cheese and serve with pico de gallo, sour cream, etc.

Since I work full time, I usually make the pork loin ahead of time and that helps. It is just as good with leftover pork loin.