Whenever I make a pork roast we always have some leftover. Instead of just reheating it, I use it to make these simple chile verde burritos.Shortcut Chile Verde
3 c. leftover pork roast, cubed
1 (10 oz.) can cream of mushroom soup (or cream of chicken)
1 (4 oz.) can chopped green chiles
1 t. onion powder
1 t. garlic powder
sprinkle black pepper
In a saucepan, combine leftover pork, soup, chiles, powders and pepper. Heat and stir until hot and pork is slightly shredded. Serve in tortillas with sour cream and grated cheese.