1 lg. pork butt roast
12 Anaheim chilies (long, green, skinny ones)
1 sm. can "whole" Jalapeno chilies

Directions for pork: Cut pork butt into large chunks. Put chunks into large crock pot, season with garlic salt and onion salt. Cook on "low" overnight in crock pot.

Next day directions for chile and pork: 1. Boil chilies in large pan (approximately 30 minutes or until chilies turn color and are soft..) 2. Add 4 Anaheim chilies and 3 Jalapeno chiles (or more Jalapeno depending on how brave you are) remove stem. In blender with 1/2 cup of water used for boiling the chilies, blend. Repeat until all Anaheim chilies are blended. 3. Drain fat from meat, put meat back into the crock pot. 4. Add chilie mixture to meat mixture; season with salt and cook on "high" in crock pot for approzimately 1/2 hour or until mixture "bubbles". 5. You can either eat immediately or put mixture into a large Corning Ware bowl with cover and take to pot luck the next day. If you take to a pot luck; warm in microwave for approximately 3 1/2 minutes before leaving home (or until warm); warm approximately 1/2 hour before serving at pot luck.