Navajo green chili

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

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