3 lbs. cubed pork shoulder
3 med. chopped onions
2 (16 oz.) cans green chilies
1 (6 oz.) can tomato paste
2 1/2 tsp. salt
1/3 c. flour or tempura
4 cloves chopped garlic
2 (16 oz.) cans tomatoes
3 c. water
1/2 tsp. dried oregano

Coat cubed pork pieces in flour or tempura. Fry in oil a few at a time, stirring to brown evenly. Remove the cubes to a 5 quart pot. Saute the onions and garlic, stirring occasionally until onions are translucent. Add to the pot with the pork. Stir the remaining ingredients to the pork and onion mixture. Bring to boil, then lower the heat and simmer, uncovered for 1/2 hour. Taste and adjust seasonings. Cook for at least 1/2 hour longer.