3 lb pork shoulder trimmed of fat, and; cut into 1/4 cubes
3 tablespoon bacon grease
1/3 cup flour
3 medium onions; coarsely chopped
4 garlic cloves (or more) minced
32 oz canned whole green chilis cut into; 1/4 bits
2 cup stewed tomatoes
6 oz canned tomato paste
3 cup water
2 1/2 teaspoon salt
1/2 teaspoon dried, ground mexican oregan

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.

Yield: 6 servings

Leave a Reply

Your email address will not be published. Required fields are marked *