Navajo Green Chili

      Yield: 6 Servings

      3 lb pork shoulder,trimmed of f

      3 T  bacon grease

    1/3 c  flour

      3    medium onions,Chopped

      4    or 6 cloves of garlic,minced

      2    16 oz. cans of whole green

      2 c  stewed tomatoes

      1    6oz. can tomato paste

      3 c  water

  2 1/2 t  salt

    1/2 t  dried,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 translucent. Add these 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 & simmer

for 45 minutes. Taste, adjust seasonings as per personal taste, and