Navajo Green Chili

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