I slow cooked one 7lb pork loin and I've made Barbecue Pork sandwiches and Tamales. I have just enough pork left over to make the green chili for the tamales. Since my father-in-law is a vegetarian, I also make a vegetarian green chili.

12 chopped roasted green chilies - the amount of seeds will create your level of heat OR 1lb can of whole green chilies

2 cups chopped tomatoes or roasted tomatoes
Half a finely chopped onion
4 cloves garlic
2 Tbs flour
2 cups of water - separated
Sea salt
Extra Virgin Olive Oil
If you like it really hot you can add a hot pepper or spices
  1. Drizzle EVOO on bottom of large skillet and warm
  2. Add chopped onions and mashed garlic to the pan and warm until onions are soft
  3. Add chopped tomatoes and green chilies and saute until mixture is warmed through
  4. Add 1 1/2 cup of water and salt. Add any other spices you desire. Bring to a boil
  5. While mixture is coming to a boil put the remaining half cup of water in a glass. Use HOT water. Add flour to water and stir until dissolved
  6. Add flour water to the boiling mixture and reduce heat
  7. Simmer for 5 minutes stirring constantly. Green chili will start to thicken
  8. For Pork Green Chili pour desired amount of green chili over left over pork
  9. Simmer both pots for 30 minutes 

ENJOY over tamales!