Yield: 6 servings
|3 pounds||Pork shoulder, trimmed of fat|
|2 cups||Stewed tomatos|
|3 tablespoons||Bacon grease|
|1 \N||6oz. can tomato paste|
|3 \N||Medium onions chopped|
|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