Chili Verde

Ingredients:

4 lbs pork butt or shoulder

2 garlic cloves

salt & pepper

1 large onion

1 large (or 2 medium) can stewed tomatoes

1 large can Ortega diced green chilies

1 jar salsa

Flour tortillas

Place 4 lbs of pork butt or shoulder chunks in pan and cover completely with water. Boil until water is gone and pork is tender. Add two cloves of minced garlic, salt, pepper, 1 lg chopped onion, 1 large or 2 medium can(s) stewed tomatoes, 1 lg can of Ortega diced green chilies and 1 small jar of salsa. Simmer for at least 1 hour. Serve wrapped in tortillas.