Chili Verde I

Trim excess fat from the pork shoulder roast and cut into 1-2 inch chunks for even cooking.

Heat a large Dutch oven or heavy pot over medium-high heat and add the pork chunks in batches, browning on all sides until golden.

Pour in the large can of Ortega green chile salsa and the medium can of chopped green chilies, stirring well to coat all the meat.

Season the mixture with garlic salt to taste, stirring thoroughly to distribute evenly.

Bring the chili to a boil, then reduce heat to low, cover with a lid, and simmer gently.

Stir occasionally and adjust seasoning as needed with additional garlic salt, ensuring the pork is tender and easily shreds with a fork.

Ladle the chili verde into bowls and serve hot with desired accompaniments such as rice, tortillas, or sour cream.