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1 medium pork roast
2 cans (4 ounces each) mild green chile peppers, chopped
2 cans (14.5 ounces each) diced tomatoes
1 cup chopped onion
1/2 - 1 small can (4 oz) hot jalapenos, diced(optional)
salt and pepper, to taste
Cover roast with water in slow cooker/Crock Pot and simmer overnight or approximately 8 hours. Let cool. Take meat off bone and separate into smaller pieces. Add meat, tomatoes, chiles and diced onions to the broth.
Add about 2 teaspoons salt and 1/2 teaspoon pepper. Let simmer another 8 hours. Thicken with flour and water.
Let set overnight in refrigerator. Serve the next day alone, with tortillas or over burritos.