3-4 lb. pork roast
1 med. onion

Put in crock pot. Cover with water. Cook on low overnight (at least 12 hours). Turn off and let cool about 6 hours. Meat will be stringy so strain through colander but save the juice. Throw the onion away.

Separate meat from fat and put in large soup pan. Add the juice from the crock pot.

Add 4 ounce diced green chilis (you pick desired hotness).

Add 4 ounce diced jalapenos (you pick desired hotness).

Add one 16 ounce can diced stewed tomatoes. Bring to a boil.

Stir in a jar of 1 cup water shake with 4 tablespoons flour. Let thicken and serve with tortillas.