Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lb           Pork shoulder, trimmed of f
   3       tb           Bacon grease
     1/3   c            Flour
   3                    Medium onions chopped
   4                    Or 6 cloves of garlic, minc
   2                    16 oz. cans of whole green
   2       c            Stewed tomatos
   1                    6oz. can tomato paste
   3       c            Water
   2 1/2   ts           Salt
     1/2   ts           Dried, ground Mexican orega

Preparation:

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. Add the onions and garlic to the skillet and saute until transluscent. Add these to the pork in the pot. 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. more.