Navajo Green Chili

Ingredients:

• 3 lb. Pork shoulder, trimmed of fat
• 2 c Stewed tomatoes
• 3 TB 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 6 cloves of garlic, minced
• 1/2 tsp. Dried, ground Mexican oregano
• 2 16 oz. cans of whole green chiles
  

Directions:

1. Melt bacon grease in a skillet over med-high heat.
2. Put flour into a paper bag and shake the meat with the flour to coat meat.
3. Add the meat to the bacon grease a little at a time and brown well & evenly.
4. Remove the meat to a 5 qt. Dutch oven.
5. Add the onions & garlic to the skillet and sauté until translucent.
6. Add these to the pork in the pot.
7. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes.
8. When boiling lower heat to low & simmer for 45 minutes.
9. Taste, adjust seasonings as per personal taste, & cook for 30 minutes more.