1 - 2 lb. pork roast, boiled, boned and diced
2 - 3 lb. hamburger, browned and drained
1 med. onion, chopped
4 - 5 cloves garlic, minced
1 lg. can whole green chilies, torn into strips
1 lg. can Stokes brand green chili
1 lg. can Kuners pinto beans in chili gravy, do not drain
Water enough to cover

Cook pork roast as directed above. Chill cooking broth, removing fat, reserving 4 cups. Brown hamburger, drain and place in a 3 gallon or larger stock pot. In a large "Pam-ed" skillet brown the diced pork, saute onion and garlic. After browning place mixture in with burger. Don't discard any drippings from the pork. Add 1 cup of the de-fatted broth to the skillet and make a "gravy" with the broth and 2 tablespoons flour. Add the remaining ingredients to the hamburger pork mixture. Add the last 3 cups of broth and stir. Add "gravy" and stir. Add water to cover. If you want this real spicy, add Tabasco to taste and 1 or 2 chopped jalapenos. (It may take the top of your head off if you add more than 2 peppers!)

Bring to a boil then reduce heat to simmer and cook covered 4 hours on the stove top. (Reheat leftovers in a crockpot on medium for 6 or more hours.) This is one soup that you will want to stir at least once an hour just to make sure that none of the liquids have evaporated and to prevent sticking or scorching.

Serve with some nice warm flour tortillas. Sprinkle with a mix of freshly grated Monterey Jack and Cheddar cheese and maybe dish of rice on the said to give the Garbage more body. It tastes even better the next day. Freezes well!