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3 lb pork shoulder, cubed
2 cups stewed tomatoes
1 cup tomato paste
3 cups water
2 1/2 tsp salt
2 16oz cans whole green chilies
1/2 tsp oregano
3 tbs bacon grease
1/3 cups flour
3 onions, chopped
6 cloves garlic, minced
Melt bacon grease in large skillet. Put flour in gallon zip-lock bag and add 1/2 of pork. Shake
well to coat and brown in skillet. Coat other 1/2 pork and add to skillet to
brown. Remove meat and place in Dutch oven.
Add onions and garlic to skillet and cook until clear. Add to Dutch oven. Stir in remaining ingredients and bring to boil.
Lower heat and simmer 45 minutes
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