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.