1/2-1 lb. pork roast, or chops cubed into small pieces
10 1/2 oz. chicken broth
1 onion, finely chopped
1/4 - 1/2 tsp. garlic powder
1 can (7 oz.) green chiles, diced
1/4 jalapeno, finely chopped
1 tsp. salt
2 Tbsp. flour, dissolved in water
flour tortillas

Toppings
cheddar cheese, grated
lettuce, shredded
tomato
sour cream

Simmer pork in broth on low for 10 minutes. Add all other ingredients except flour and simmer 45 minutes. Thicken with flour so it is like a thick soup. Spoon about 1/4 cup into the center of a flour tortilla. Roll up tortilla and top with more green chile. Sprinkle with cheese, lettuce and tomato. Top with sour cream if desired. This green chile freezes really well.