Green Chili - cooking recipe

Ingredients

1/2 pork roast
2 (16 oz.) cans stewed tomatoes
10 to 14 roasted Aneheim peppers* or canned green chilies
1 (12 to 16 oz.) jar jalapeno peppers (if you don't want it real hot use only 1/2 jar)
flour
water
diced onion

Preparation

Dice onion, jalapeno peppers, stewed tomatoes and Anaheim pepper.
Put in crock-pot with all juices.
Dice roast; cut most of fat off.
Brown roast in skillet.
When browned, add some flour to absorb grease.
Put in crock-pot.
Add water to almost fill crock. After cooking 6 to 8 hours, if it's not thick, then make a thin flour paste with flour and water and add slowly while stirring. Wait about an hour; if still not thick enough, add more flour and water mixture.
The more you heat this up the hotter it gets.