• 1 roast cut into 1/2 inch squares (indeed, we did have 2 roasts to eat this week)
• 1 onion
• 3 teeth garlic
• 2 16 oz cans green enchilada sauce
• 1 can green chili
• 1/2 cup meat stock
• 2 red peppers from the Ristra
• 1 cup white rice
• 1/2 cup diced cilantro

Combine all ingredients except for the rice. Cook on low for 6 hours. Add rice. Slow cook for an hour or two. Serve.