24 raw green chilies, chopped or 3 to 4 cans chopped green chilies
2 lbs. cubed or shredded roast beef, pork or both
1/4 c. flour
2 tbsp. bacon drippings
2 lg. onions, chopped
2 (# 303) cans tomatoes
1 (6 oz.) can tomato paste
2 c. water
1/2 tsp. garlic powder
2 tsp. salt

Parch green chiles and peel, removing rinds, seeds and stews if using raw chilies. Dredge the meat in flour and brown in drippings. When meat is browned remove it to a large stew pot. Add onions to remaining fat in pan and cook until clear. Add green chilies to the meat and onions. Add remaining ingredients and cook on low heat until meat is tender and mixture is slightly thickened. Meat may be roasted ahead of time and shredded for use, it's saves time.