1 med. pork roast
1 lg. can green chilies, not pickled
1 lg. can tomatoes
1 lg. onion
1/2 - 1 sm. can hot jalapenos, diced (optional)

Cover roast with water in crockpot and simmer overnight or approximately 8 hours. Let cool.

Take meat off bone and separate into smaller pieces. Add meat, tomatoes, chilies and diced onions to the broth. Add approximately 2 teaspoons salt and 1/2 teaspoon pepper. Let simmer another 8 hours.

Thicken with flour and water. Let set overnight in refrigerator. Serve the next day alone, with tortillas or over burritos.