1 lg. pork roast (you can use beef or chicken that has been deboned)
1 chopped onion
1 c. flour
1 can tomatoes, put through blender
2 (4 oz.) cans chopped green chilies
Water (appropriate to amount of meat & desired thickness)
1 c. grated cheddar cheese

Cut up roast into small cubes and brown in large pot. If meat gets dry, add small amount of oil. After meat is browned, add chopped onion and green chilies. Cook on low heat for 30 minutes. (Do not let mixture get dry.) Add 1 cup of flour, stir into mixture. Then add water to mixture. Stir until all is mixed. Add blended tomato and cook on low heat for 5 to 6 hours. Chili should thicken. Salt and pepper to taste. Top with grated cheddar cheese.