Place pork roast in a slow cooker; add enough water to cover roast. Cover and cook on high setting for 4 to 6 hours, until roast is very tender. Shortly before roast is done, heat oil in a large soup pot over medium heat. Sauté onion and garlic; stir in tomatoes. Shred roast with 2 forks and transfer to soup pot; stir in peas. Purée peppers with sauce in a food processor; add to soup pot. Season with salt and pepper to taste. Warm through, stirring occasionally.
Tip: Quesadillas are really just Mexican grilled cheese! They’re quick and filling paired with a bowl of soup or even as an after-school snack. Sandwich shredded or sliced cheese between two flour tortillas. Cook on both sides in a lightly greased skillet until the cheese melts. Cut into wedges and serve with salsa.
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