Navajo Green Pork Chili - cooking recipe

Ingredients

3 lbs pork shoulder, trimmed
2 cups stewed tomatoes
3 tablespoons bacon grease
1 (6 ounce) can tomato paste
1/3 cup flour
3 cups water
3 medium onions, chopped
2 1/2 teaspoons salt
6 garlic cloves, minced
1/2 teaspoon dried ground Mexican oregano
2 (16 ounce) cans whole green chilies

Preparation

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 quart 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, & cook for 30 minutes or more.
A Di-neh recipe.