Navajo green chili

Yield: 8 Servings

Ingredients:

3 lb Pork shoulder trimmed -of fat cut to 1/4" cubes
3 tb Bacon grease
1/3 c Flour
3 md Onions coarsely chopped
6 Cloves of garlic minced
2 cn 16oz. cans of whole green -chiles cut to 1/4" bits
2 c Stewed tomatos
1 cn -6oz. tomato paste
3 c Water
2 1/2 ts Salt
1/2 ts Dried

Instructions:

ground Mexican -oregano Melt bacon grease in a skillet over med-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 & evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until transluscent. Add these to the pork in the pot. Stir in the remaining ingre- dients bring pot to a boil and keep stirring every 2-3 minutes. When boiling lower heat to low and simmer for 45 minutes. Taste adjust seasonings as per personal taste and cook for 30 mins. more. Serves 6