2 lbs. boneless pork shoulder, cut into 1 inch cubes
1/4 c. flour
1/4 c. cooking oil
1 bunch green onions, sliced
2 cloves garlic, minced
2 cans (16 oz.) whole peeled tomatoes
2 cans (10 1/2 oz.) beef broth
1 jar (16 oz.) sm. boiled onions, drained
1 can (6 oz.) vegetable juice cocktail
1/2 c. water
3 stalks celery, sliced into 1 inch pieces
2 med. yellow squash, sliced
1 bay leaf
1 tbsp. dried parsley flakes
1 tsp. salt
1/2 tsp. seasoned pepper

Dredge pork cubes in flour, coating well. Heat oil in Dutch oven; brown pork on all sides in hot oil. Add green onions and garlic; cook over medium high heat for 1 minute, stirring constantly. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 to 1 1/2 hours, stirring occasionally. Makes 3 quarts.