Source: Navajo Cultural Center

1 (3 pound) pork shoulder, trimmed of fat
2 cups stewed tomatoes
3 tablespoons bacon grease
1 (6 ounce) can tomato paste
1/3 cup flour
3 cups water
3 medium onions chopped
2 1/2 teaspoons salt
4 to 6 cloves garlic, minced
1/2 teaspoon dried, ground Mexican oregano
2 (16 ounce) cans whole green chiles

Melt bacon grease in a skillet over medium-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-quart Dutch oven. Add the onions and garlic to the skillet and saut?until translucent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2 to 3 minutes. When boiling, lower heat to low and simmer for 45 minutes.

Taste, adjust seasonings per personal taste, and cook for 30 minutes more.