3 1/2 lb. pork or chuck roast, seasoned
1 (15 oz.) can Mexican stewed tomatoes
1 (4 oz.) can diced green chiles
1 c. water
1/2 pkg. dry taco seasoning mix
2 beef bouillon cubes
1 tbsp. sugar
1/4 c. water
2 tbsp. flour

In electric skillet in Dutch oven or to be made in crock pot.

Brown roast on all sides, add tomatoes, chiles, taco mix, bouillon cubes and sugar. Pour over meat. Simmer 2 hours or until tender. Keep adding water so roast is submerged.

One-half hour before roast is done, add flour and water to juice around roast to thicken for gravy. Gravy tastes great over mashed potatoes.