HOT SAUCE:

1 (3 oz.) can stewed tomatoes, shredded
1 (4 oz.) can diced jalapenos
1 (4 oz.) can diced green chilies
1 med. onion, chopped medium to fine
Dash or two of garlic salt
Salt and pepper (don't taste too hot)

Mix all ingredients, stir well.

CHILI VERDE:

4 lb. pork butt shoulder roast, cut into 1/2 inch cubes
2 med. onions, diced medium to fine
Salt, pepper, garlic salt
2 (8 oz.) can tomato sauce

Mix meat, onions and seasonings well. Cook over medium heat until meat looks chalky (not browned) and onions are weeping. Add approximately 2 large spoonfuls of hot sauce. Simmer 5 minutes. Add tomato sauce. Cover and simmer until sauce thickens slightly, about 1 to 2 hours. Serve with warm tortillas and remainder of hot sauce.