Green Chili Chili

4 Servings

1 lb pork shoulder, cut in 1/4 c
2 T flour
2 T lard, -or other fat
1/2 c onions, Chopped
1 cl garlic, minced
16 oz tomatoes, coarsely chopped
28 oz green chiles, diced
1/4 t oregano
2 1/2 t salt
2 c water
Dredge meat in flour. In a deep skillet or heavy pot, brown meat in lard.
Add onion and garlic. Cook 5 minutes more or until onions are tender but not browned.
Add remaining ingredients. Simmer, uncovered,
5 to 10 minutes more or until desired consistency.
Serves 4-6.