Recipe(tried): Mexican Green Chili-Sauce with Pork

My Spousal Unit prepares Green Chile Pork in the following manner:

pork roast (size of roast is dictated by the size of the crock pot)
2 28-oz can of green chile enchilada sauce*
8 4-oz cans OR 1 28-oz can roasted, diced green chiles*
diced jalepenos to taste
1 onion, coarsley chopped
water
cornstarch, arrowroot, or masa

Place pork roast in crock pot. Add enchilada sauce, chiles, onion, and enough water to barely cover roast. Cover and cook on high until roast pulls apart easily with a fork, adding more water as necessary so that the roast does not dry out.

Combine 2 tbs cornstarch or arrowroot with 1/4 cup cool water; stir to dissolve. Add mixture to fully cooked roast. Stir to blend completely. Cook for an additional 5 minutes until broth has thickened.

If using masa (not masa harina) add 1/2 cup to fully cooked roast. Stir to blend completely. Cook for an additional 5 minutes until broth has thickened. Serve in bowls with a dollop of sour cream and warm tortillas.

* If you have ample time, roast several pounds of fresh New Mexico chiles yourself over open flame until blackened. Place roasted chile in a plastic bag for a few minutes to soften. Remove from bag and peel away blackened skin. Chop chiles. Divide, reserving half for broth. Place chiles in blender container with a small amount of water; pulverize to desired consistency.