Chili Verde

3 lb. pork loin roast
1 cup water
salt
3 cloves garlic
1 can green chilies (the larger can)
1 medium can tomotaes (I use stewed)
3 Tbsp. oil
2 Tbsp. flour

Place the pork in water with salt to taste and 2 cloves garlic. I also season the pork with cumin, chili powder and seasoned salt. Use whatever spices you would like! Cook the 3 lb pork roast at 325º for approximately 2 1/2 hrs and meat pulls apart easily. Cool; let stand until the fat congeals at the top; remove fat. Combine 1 clove garlic, can chilies and can tomatoes and salt to taste and set aside. ( I also like to put salsa in this mixture)Cut the cool pork in small squares. Heat the oil in an extra large skillet, stir in flour. Add chili-tomato mixture and enough meat broth to desired consistency (keeping mixture thick). Add cut up meat; simmer for about 15 minutes.