3 Tablespoons rendered bacon fat
2-1/2 Pounds boneless pork loin roast
1/4 Cup flour
1/2 Teaspoon coarsely ground black pepper
2 Cups water
4 Cloves garlic, minced, or use prepared minced garlic
6 4 ounces Cans diced mild green chilies
1/8 Teaspoon cayenne pepper
1 28 ounces Can peeled whole tomatoes, cut in 1/4ths, with juice
Serving Size : 6
Heat bacon fat in a large dutch oven over medium heat. Coat pork roast with flour and black pepper, then brown on all sides in bacon fat. Add remaining flour and pepper mixture to fat and stir until absorbed, then add water. Stir in garlic, green chilies, cayenne and tomatoes with juice. Reduce heat to low. Cover and simmer 2 hours.
Remove pork roast from pot and cut into 1/4 inch cubes. Return to pot and stir. Taste and add more garlic and cayenne pepper to taste, if necessary. Heat over medium low heat for 1 hour, skimming fat as it surfaces. Serve with warm flour tortillas.