3 lb. pork shoulder, trimmed of fat
2 C. stewed tomatoes
3 T. bacon grease
1 (6 oz.) can tomato paste
1/3 C. flour
3 C. water
3 medium onions chopped
2 1/2 tsp. salt
4 to 6 cloves garlic, minced
1/2 tsp. dried, ground Mexican oregano
2 (16 oz.) cans whole green chiles

Melt bacon grease in a skillet over medium-high heat. Put flour
into a paper bag and shake the meat with the flour to coat meat.
Add the meat to the bacon grease a little at a time and brown well
and evenly.

Remove the meat to a 5-quart Dutch oven. Add the onions and
garlic to the skillet and sauté until translucent. Add these to the
pork in the pot. Stir in the remaining ingredients, bring pot to a
boil, and keep stirring every 2 to 3 minutes. When boiling, lower
heat to low and simmer for 45 minutes.

Taste, adjust seasonings per personal taste, and cook for 30 minutes more.

B-man :wink: