Yield: 4 Servings
1 lb pork shoulder, cut in 1/4 c
2 Tbsp flour
2 Tbsp lard, --or -- other fat
1/2 cup onions, Chopped
1 cloves garlic, minced
16 oz tomatoes, coarsely chopped
28 oz green chiles, diced
1/4 tsp oregano
2 1/2 tsp salt
2 cup water
Dredge meat in flour. In a deep skillet or heavy pot, brown meat in
lard. Add onion and garlic. Cook 5 minutes more or until onions are
tender but not browned. Add remaining ingredients. Simmer, uncovered,
5 to 10 minutes more or until desired consistency.
Serves 4-6.
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