5 lbs. lean cubed pork shoulder
2/3 c. flour (for dredging meat)
2/3 c. lard (melted in 20 qt. pan)

Dredge and brown meat.

Add:

2 1/2 c. chopped onions
5 minced cloves of garlic

Cook until soft and add:

8 c. (4 1/2 lbs.) whole canned tomatoes
2 (27 oz.) cans Ortega diced green chilis
1 1/4 tsp. oregano
3 tbsp. salt
1 1/2 qts. water

Simmer, uncovered, 4 or more hours until desired consistency. Stir often..tends to stick and scorch on bottom.

Always a major hit at our Christmas party!