1 (3 to 5 lb.) pork roast
1 (1 1/4 oz.) pkg. taco seasoning
1 c. water
1 (4 oz.) can green chilies, chopped
12 flour tortillas

Cook pork roast 3 hours at 325 degrees. Cool. Shred meat, discard any fat. Place meat, taco seasoning, water, and green chilies in a large saucepan and simmer over low heat for 2 hours. When ready to serve, steam tortillas to soften. Place a generous portion of shredded pork mixture on each tortilla and fold over. Serve with guacamole, shredded cheese, sour cream and finally chopped lettuce. Offer picante sauce.