3-4 lb. boneless pork roast (Boston butt)
2 cloves garlic, minced
1/2 med. onion, chopped
1 1/2 c. canned tomatoes (or 1 sm. can tomato sauce)
1/4 tsp. oregano
Salt and pepper
1 sm. can green chilies (or 1/2 jalapeno pepper)
2 tbsp. shortening

Cube pork roast in 1/2-inch cubes. Brown meat in shortening; do not drain. Add remaining ingredients and 1-2 cups water. Cook on low for 1 hour until meat is very tender.

Make thickening paste with 1/4 cup flour and 1/2 cup water. Push meat to one side and pour thickening into broth. Stir until desired consistency is reached. Stir meat into thickened broth and continue cooking a few minutes. Pour into floured tortilla and roll to make a chile verde burrito.

If deep fried at this point, this becomes a chimichanga.