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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Faith Corlett
Servings: 6
3 pound pork shoulder, trimmed of fat
2 cup stewed tomatoes
3 tablespoon bacon grease
1 6 ounce can tomato paste
⅓ cup flour
3 cup water
3 medium onions, chopped
2 ½ teaspoon Salt
4 to 6 cloves of garlic, minced
½ teaspoon dried, ground Mexican oregano
2 16 ounce cans of whole green chiles
Melt bacon grease in a skillet over medium-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 and evenly. Remove the meat to a 5 quart. Dutch oven. Add the onions and garlic to the skillet and sauté 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 to 3 minutes. When boiling lower heat to low and simmer for 45 minutes. Taste, adjust seasonings as per personal taste, and cook for 30 minutes more.