Green Pork Chili
| Yield: | 1 Servings |
| Categories: |
| 3 | lb | Pork shoulder, fat and bone removed, cut into 1/2 inch cubes (reserve fat) |
| 1/3 | c | Flour in a heavy paper bag |
| 3 | md | Onions, coursely chopped |
| 4 | md | Cloves garlic, finely chopped |
| 2 | cn | (16-oz) whole green chiles, drained seeded and cut into 2 inch slices |
| 2 | cn | (16-oz) whole tomatoes |
| 1 | cn | (6-oz) tomato paste |
| 3 | c | Water |
| 2 1/2 | ts | Salt |
| 1/2 | ts | Dried oregano (preferably mexican) |
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