3 pounds pork shoulder — trimmed of fat
2 cups stewed tomatos
3 tablespoons bacon grease
1 6 oz. can tomato paste
1/3 cup flour
3 cups water
3 medium onions — chopped
2 1/2 teaspoons salt
4 cloves garlic — minced
1/2 teaspoon dried oregano
2 16 oz cans whole green chiles
Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag a nd 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 o ven. Add the onions & garlic to the skillet and saute until transluscent. Add t hese to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low & sim mer for 45 minutes. Taste, adjust seasonings as per personal taste, & cook for 30 mins. more.
Busted by Christopher E. Eaves <cea260@airmail.net>