Chile Verde

1-2 lbs. boneless skinless pork (I like the picnic pork roast)
1-2 cans of Rotel (tomatoes with green chilies) - It depends on how spicy you like it.
1 large can Las Palmas Green Enchilada Sauce (28 oz.)
1 can of cream of mushroom soup
salt and pepper to taste
garlic salt to taste

Cook pork in crock pot with 1/2 cups water. Season with salt and pepper and garlic salt. Cook until the pork is done - 6-10 hours on low. Then add the rest of the ingredients - Rotel, enchilada sauce, cream of mushroom soup. Stir all together and serve. You can serve as a burrito or as a dip. I like it better as a burrito, on flour tortillas, topped with sour cream, cheese, and salsa.