24 ea Green chiles-roasted,peeled

2 lb Roast pork-cubed

1/4 c Flour

2 tb Bacon drippings

2 lg Onions-fine chop

6 lg Tomatoes-chop

6 oz Tomatoe paste

2 c Water

2 ea Garlic cloves-crush

2 ts Salt

: Flour the pork and brown it in the drippings in a skillet. Remove pork to a large stew pot, 3 to 5 quart size. Add onions to drippings in the skillet and cook until the onion is translucent. : Add the onions to the pork. Cut the chiles into 1 inch slices; add to the meat and onions in the pot. : Add the remaining ingredients and cook over medium heat for about 1 hour, until the stew is slightly thickened. : If you prefer the all day method, follow the same directions except put the ingredients in a crock pot. Cook on low for 10-12 hoursor high for 5 hours. : I like using fresh jalepenos. Depending on where the chiles are from you can have a rather firey brew!!! Make sure you have plenty of flour tortillas handy, you will not want to miss one tasty drop.