Navajo Green Chili

• 3 pounds pork shoulder fat trimmed off
• 2 cups tomatoes stewed
• 3 tablespoons bacon drippings
• 6oz. can tomato paste
• 13 cup flour, all-purpose
• 3 cups water
• 3 each onions chopped
• 2 1/2 teaspoons salt
• 6 cloves garlic cloves minced
• 31 ounces green chili peppers, canned

1. Melt bacon grease in a skillet over med-high heat.
2. Put flour into a paper bag and shake the meat with the flour to coat meat.
3. Add the meat to the bacon grease a little at a time and brown well and evenly.
4. Remove the meat to a 5 quart Dutch oven.
5. Add the onions and garlic to the skillet and saute until transluscent.
6. Add these to the pork in the pot.
7. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2 to 3 minutes.
8. When boiling lower heat to low and simmer for 45 minutes.
9. Taste, adjust seasonings as per personal taste, and cook for 30 minutes more.

pork shoulder, tomatoes, bacon, tomato paste, flour, water, onions, salt, garlic, green chili peppers

Taken from recipeland.com/recipe/v/navajo-green-chili-37040 (may not work)