use large crockpot at least 8 quart. you can also use a dutch oven on the stove, but this is easier.

In crockpot mix boullion and six cups hot water. add Chilli powder, garlic, Cummin. taste, add salt or pepper to taste

heat 2 tablespoons oil in skillet, sear pork roast on all sides 2-3 minutes per.

transfer roast to crockpot, deglaze skillet with 1/4 cup white wine. add chopped onion and sautée until translucent before adding to crockpot.

add Ortega chilly, olives, tomatoe, garlic.

check occasionally over the next 6-8 hours, re season as needed.

when meat is done serve alongside rice, with tortillas, or use the meat for enchillada. yum. plus the sauce that the meat was cooked in can be used for other things or just over rice.