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Green Chili Chili

1 lb Pork shoulder; cut in 1/4" cubes
2 tb Flour
2 tb Lard; --or, other fat
1/2 c Onions; chopped
1 Clove garlic; minced
1 cn (16 oz.) tomatoes; coarsely chopped
28 oz Green chiles; diced
1/4 ts Oregano
2 1/2 ts Salt
2 c 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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