2 lbs. lean pork or beef
3 med. onions, chopped
1 green pepper, chopped
1 sm. can tomato paste
1 (2 1/2) can hominy, drained
2-4 tbsp. flour
Water as needed
1/4 c. shortening
1 clove garlic
1 (2 1/2) can tomatoes
3 tbsp. chili powder
1 sm. can pimiento or green chilies, chopped

Brown meat in shortening in large heavy kettle or skillet; sprinkle meat with salt and pepper to taste while browning.

Add chopped onions, garlic and green peppers and cook until limp and slightly browned.

Add tomatoes, tomato paste and enough water to cover the ingredients.

Let simmer gently for 4 hours, adding more water from time to time as needed if it appears at all dry.

]Mix chili powder with a little water (cold) and stir into mixture. Add the drained hominy and pimientos or chilies.

Mix the flour with a little water to form a thin paste, add slowly to the mixture stirring constantly. Cook and stir until smoothly thick.

Boil or cook about an additional 20 minutes being careful not to scorch. Serve hot. Serves 8. May be served with boiled rice and green salad.