Green Chili Burritos
a la Erin

Cook 1 pork roast in Crock Pot until it's soft enough to shred. Shred and remove fat. save 3-4 cups broth.
Saute together until soft:
1 tomato, diced
1 white onion, diced
1 serano chili, diced
beef/chicken bouillon
reserved broth
diced garlic, 2 cloves or 2 T.
Set Crock Pot to warm, add meat and liquid with 1 can of green chilis.

This is a super easy recipe. The trick to the broth is that you just want to put enough to make the shredded pork moist (it dries out fast) so you kind of have to eyeball it. The great thing is you can serve it right away, or let it marinate and I swear it just keeps getting better. At the end you have to add salt and pepper, and I usually have to add a lot of salt. You can also freeze it in freezer bags.