Recipes

2 lbs. pork butt or shoulder or left over roast. Cut in 1 inch cubes
1/2 t. salt and pepper
flour
3 T. fat
1 14-1/2 oz. can stewed tomatoes
1 large onion, chopped
4 to 6 whole chilies (Ortega canned)
1/4 t. cumin
1/8 t. oregano

Brown floured meat in fat. Add remaining ingredients, cook 1 hour, simmer. Make a roux with a 1/4 cup lard and flour to thicken, the last 15 minutes.
Serves 6 to 8