24    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 Tomatoe paste
2 c  Water
2    Garlic cloves-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 hoursor 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.