24 ea Green chiles; roasted, peeled
2 lb Roast pork; cubed
1/4 c Flour
2 tb Bacon drippings
2 lg Onions; fine chop
6 lg Tomatoes; chop
6 oz Tomato paste
2 c Water
2 cl Garlic; crush
2 ts Salt
Flour the pork and brown it in the drippings in a skillet. Remove
pork to a large stew pot, 3 to 5 quart size. Add onions to
drippings in the skillet and cook until the onion is translucent.
Add the onions to the pork. Cut the chiles into 1 inch slices; add
to the meat and onions in the pot.
Add the remaining ingredients and cook over medium heat for about 1
hour, until the stew is slightly thickened.
If you prefer the all day method, follow the same directions except
put the ingredients in a crock pot. Cook on low for 10-12 hours or
high for 5 hours.
I like using fresh jalepenos. Depending on where the chiles are
from you can have a rather firey brew! Make sure you have plenty
of flour tortillas handy, you will not want to miss one tasty
drop.
