Recipe - Dan Wellner Green Chile Stew

24 Green chilesroasted,peeled
2 pound Roast porkcubed
One fourth cup Flour
2 tablespoon Bacon drippings
2 lg Onionsfine chop
6 lg Tomatoeschop
6 ounce Tomatoe paste
2 cup Water
2 Garlic clovescrush
2 teaspoon 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 1012 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini