Chile Verde

Directions

1. 1
   Cube Pork roast, coat with 2 tbl of flour, salt and pepper to taste.
2. 2
   Cook over medium heat until done.
3. 3
   Combine the rest of the ingredients.
4. 4
   After pouring in the catsup, use enough water to clean out the bottle.
5. 5
   Cover and cook over low heat all day.
6. 6
   Should be thick.
7. 7
   If not, remove lid 1-2 hours prior to serving and let the liquid cook down.
8. 8
   Serve with flour tortilla shells, warmed.
9. 9
   Spread with butter and break into small pieces.
10. 10
    Dip or spread the chile verde mixture on individually --
11. 11
    Enjoy -- .