Ingredients:
1 (3 pound) pork shoulder, trimmed of fat
2 cups stewed tomatoes
3 tablespoons bacon grease
1 (6 ounce) can tomato paste
1/3 cup flour
3 cups water
3 medium onions chopped
2 1/2 teaspoons salt
4 to 6 cloves garlic, minced
1/2 teaspoon dried, ground Mexican oregano
2 (16 ounce) cans whole green chiles
Directions:
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 saute.
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