3 pounds fresh pork, cut into 1-inch cubes
1 teaspoon vegetable oil
1/2 cup El Pato hot tomato sauce
1 cup onion, chopped
2 teaspoons salt
4 roasted green chiles, skins and seeds removed,
    coarsely chopped, or 2 (4 ounce) cans green chiles
1 teaspoon Mexican oregano
1 (16 ounce) can tomatoes
1/2 teaspoon cumin

Melt the shortening in a large, heavy saucepan or Dutch oven. Sear the meat in the oil. Add remaining ingredients. Cover tightly and simmer for two hours. Stir occasionally to prevent sticking. This can also be cooked in a crockpot after browning the meat.