Navajo green chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Pork shoulder, trimmed of fat |
| 2 | cups | Stewed tomatos |
| 3 | tablespoons | Bacon grease |
| 1 | 6oz. can tomato paste | |
| ⅓ | cup | Flour |
| 3 | cups | Water |
| 3 | Medium onions chopped | |
| 2½ | teaspoon | Salt |
| 4 | 6 cloves of garlic, minced | |
| ½ | teaspoon | Dried, ground Mexican oregano |
| 2 | 16 oz. cans of whole green chiles | |
Directions
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