Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Pork shoulder, trimmed of fat |
| 2 cups | Stewed tomatos |
| 3 tablespoons | Bacon grease |
| 1 \N | 6oz. can tomato paste |
| ⅓ cup | Flour |
| 3 cups | Water |
| 3 \N | Medium onions chopped |
| 2½ teaspoon | Salt |
| 4 \N | 6 cloves of garlic, minced |
| ½ teaspoon | Dried, ground Mexican oregano |
| 2 \N | 16 oz. cans of whole green chiles |
Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well & evenly.
Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until transluscent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low & simmer for 45 minutes. Taste, adjust seasonings as per personal taste, & cook for 30 mins. more.
This recipe comes to us from the Native Americans we call the Navajo. They call themselves the Di-neh. It is a great chili and deserves your attention! Enjoy! *Source: Mary R. Neh, Home Economist, Navajo Cultural Center