My husband learned how to make this in the sixties at the Mexican Restaurant he worked at. It was served as a soup or thickened as a great smothering sauce over burritos or anything else Mexican. It has plenty of pork and green chili's to put any setting in ahhhh, land.
Braise the pork roast in a large skillet in the oil, on all sides.
Drop in a 5 quart crock pot and add first 5 ingredients. Adjust water to your own crock pot, leaving an inch or so. Let cook 8 hours on low.
Shred the roast and add back into the pot. If you want the sauce instead of the soup, just take out a quart or so and add a flour and water mixture just like a gravy. You may add hotter peppers such as jalapenos or hot sauce. Sprinkle cheese in soup or burrito's.