Navajo Green Pork Chili

• 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

1. 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.
2. 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.
3. When boiling lower heat to low & simmer for 45 minutes. Taste, adjust seasonings as per personal taste, & cook for 30 minutes or more.
4. A Di-neh recipe.

pork shoulder, tomatoes, bacon grease, tomato paste, flour, water, onions, salt, garlic, oregano, green chilies

Taken from www.food.com/recipe/navajo-green-pork-chili-143671 (may not work)