Green Chile Stew

24 fresh green chiles
2 pounds roast pork (shoulder or butt), cubed
1/4 cup flour
2 tablespoons bacon drippings
2 large onions, finely chopped
6 large tomatoes, chopped
6 ounces canned tomato paste
2 cups water
2 garlic cloves, crushed
2 teaspoons salt

1) Flour the pork and brown it in the drippings in a skillet. Remove pork 
to a large stewing (or crock) pot, 3- to 5- quart size. Add onions to the 
fat remaining in the skillet and cook until onion is translucent.

2) Add onions to the pork. Cut the chiles into 1-inch slices; add to the 
meat and onions in the pot.

3) Add remaining ingredients and cook over medium heat for about 1 hour, 
until the stew is slightly thickened.

4) 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 hours or high 
for 5 hours.

I like using fresh Jalapenos. 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!!!