1 1/2 lb. lean, boned pork shoulder
2 (1 lb.) cans tomatoes
1 lg. onion, chopped
1 c. finely sliced celery
1 tsp. oregano
1/2 tsp. sage
2 (7 oz.) cans diced green chilies
2 bay leaves
Hot cooked rice

Trim excess fat from pork, cut into 3/4 inch cubes and place in a 10-12 inch frying pan. Drain about 1/2 cup juice from tomatoes into pan. Cover and bring to boiling, reduce heat and simmer 30 minutes.

Uncover pan, add onion, celery, oregano and sage. Cook, stirring until liquid evaporates and drippings are richly browned.

Add tomatoes with their juices and stir to loosen brown bits; add chilies and bay leaves. Cover and simmer about 1 hour until tender. Serve over rice. Serves 4-6.