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| 3 x ca. 450 g | Pork shoulder, trimmed of fat, cut to 1/4" cubes |
| 3 Esslöffel | Bacon grease |
| 1/3 Tasse | flour |
| 3 mittel | Onions coarsely chopped |
| 6 | Garlic cloves minced |
| 2 Dose | 16oz. cans of whole green chiles, cut to 1/4" bits |
| 2 Tasse | Stewed tomatos |
| 1 Dose | 6oz. tomato paste |
| 3 Tasse | water |
| 2 1/2 Teelöffel | salt |
| 1/2 Teelöffel | Dried, ground Mexican oregano |
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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 d the meat to the bacon grease a little at a time and brown well & evenly. Remove the meat t to a 5 qt. Dutch oven. Add the onions & & garlic to o the skillet t and saute until translucent. Add d these to o the pork in the pot. Stir in the remaining ingre- dients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower r heat to low and simmer for 45 minutes. Taste, , adjust seasonings s as per r personal taste, and cook for 30 mins. More. Serves s 6
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