Navajo Green Chili

 Title: Navajo Green Chili
      Categories: Meats, Texmex, Chili, Amerindian
      Yield: 6 servings

      3 lb Pork shoulder, trimmed
      2 c  Stewed tomatos
      3 tb Bacon grease
      6 oz Tomato paste
    1/3 c  Flour
      3 c  Water
      3 ea Medium onions chopped
  2 1/2 ts Salt
      4 ea Garlic cloves, minced
    1/2 ts Oregano
     32 oz Green chiles, canned

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 and
  evenly. Remove the meat to a 5 qt. Dutch oven. 

2. Add the onions and garlic to the skillet and saute until
  transluscent, do not burn garlic. Add these to the pork in the pot.
  

3. Stir in the remaining ingredients, bring pot to a boil, and
  keep stirring every 2-3 minutes. When boiling, lower heat to low and
  simmer for 45 minutes. Taste, adjust seasonings as per personal
  taste, and cook for 30 mins. or more.