Navajo Green Chili

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 cook for 30 mins. more.