24 fresh or canned green chilies
2 pounds roast pork cubed
1/4 cup of flour
2 tablespoons bacon drippings
2 medium onions finely chopped
3 cups stewed tomatoes
6 ounces tomato paste
2 cups of chicken stock
2 garlic cloves, minced
2 teaspoons of salt
2 teaspoons cumin

If the chilies are fresh parch and peel them. Remove the seeds and remove the tops. In a large skillet, drop the floured pork chunks into the hot bacon fat. Add in the onions and cook until just tender. Place these ingredients into a large stewing pot. Add in all the other ingredients and cook for 1 hour over a medium flame. Stir occasionally

Recipe submitted by Gary