1 lb. pork roast or other boneless pork
1 large (12 oz.) can diced green chilies
1/2 c. oil
1/2 c. flour
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
2 bay leaves
1 large onion (yellow)

Cook pork roast with bay leaves. Dice cooled pork. Place diced pork in a stock pot. Add 3 to 4 quarts of water. Add green chilies, onion and seasoning. Bring to a boil. In a measuring cup, add 1/2 cup oil with 1/2 cup flour; mix well. Slowly add to stock pot while mixing. Remove from heat to thicken.

This thickens while it cools. This is good in a bowl by itself or poured over enchiladas.