Ingredients:

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

Directions:

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.

Bon Appetit!