My new favorite recipe

I know that I don't usually post recipes on this site, mostly because I don't usually use a recipe to cook stuff. I'm a big-time improviser when it comes to cooking. A lot of times I like to make a game out of what I can substitute ingredients for, but recently I've been given an awesome recipe. It's for homemade flour tortillas and Chile Verde! I have to preface that this is not my own recipe but something that my friend Deja handed out at our last meeting of our church's recipe club. I have already made it twice and I love how easy it is. The tortillas can take a little time but only because your making one at a time. So here it is:

Deja's Chile Verde
3-5 lb pork loin roast (you can use just about any type of pork roast, though. I've used a picnic and a shoulder roast, mostly because it's cheaper, and then have just trimmed a lot of the fat off of it)
2 cans diced tomato
Roasted Green Chiles (I recommend at least 4 small cans, and last time I made it I used a can of Ro-Tel and some Green enchilada sauce because I didn't have any chiles or cans of tomatoes, and it turned out decent, although not as good as with the chiles)
Garlic powder
Put all these ingredients in the crockpot for 6-8 hours until the meat is falling apart. And then shred it in the crockpot.

Grandma Rita's Tortillas:
I was amazed at how simple these were to make and am very reluctant to go back to the store-bought variety.
3 cups flour
2 tsp salt
2 tsp baking powder
1/3 cup oil (I used canola or vegetable, I don't think I would use olive because of the strong taste)
1 cup very warm water

Mix together all ingredients until mixture is combined (don't overmix!) Cover with a dish towel and let it rest for at least 15 minutes. Divide the dough into 12 balls. Begin heating up an ungreased skillet over medium low heat. (Deja said the thicker the skillet the better, so I've been using my hardly-ever-used-in-thirteen-years cast-iron skillet)Take a ball and flatten it in your hands then place on lightly floured countertop (I used a granite board that I had and it worked excellently!) Take a rolling pin and roll out. I usually start in the middle of the ball and roll one way and then pick up dough and roll another way. Try and roll the balls into circles (I'm still perfecting this, most turn out in odd ball shapes). Roll it very thin, almost until you can see through it. When you pick it up it WILL shrink! Then place it into the skillet and cook it until it starts to get dark brown marks. Flip it and finish cooking. Place on a plate and cover with a towel until all are cooked. Then fill tortillas with the chile verde and enjoy. You can also top it with sour cream, tomatoes, cheese, or whatever else you want!!! This is SOOOOOO good!