2 lb. pork roast or shoulder
2 tsp. chopped garlic
3/4 cup flour
2 cans (4 oz. size) chopped green chilis
1 can (16 oz. size) stewed tomatoes with juice
6 cups water
1 tsp. onion salt
1 tsp. dried Mexican oregano or dried cilantro
2 tsp. garlic salt
1 (or more) fresh jalapeno, seeded and finely chopped
salt and pepper to taste
1. Brown pork on all sides in small amount of oil. Remove meat from pot and drain all oil except for 2 Tbsp.
2. Add flour and garlic and stir to combine. Return meat to pot and add remaining ingredients.
3. When meat is done and can be torn into shreds with 2 forks, taste for salt and pepper. Bring to a boil, return to simmer, and cook for 30 minutes, partially covered. Use as filling for burritos or topping for enchiladas.