Title: Navajo Green Chili
Categories: Meat Mexican Chili Bean
Yield: 6 Servings
| 3 | lb | Pork shoulder, trimmed of fat |
| 2 | c | Stewed tomatos |
| 3 | tb | Bacon grease |
| 1 | | 6oz. can tomato paste |
| 1/3 | c | Flour |
| 3 | c | Water |
| 3 | | Medium onions chopped |
| 2 1/2 | ts | Salt |
| 4 | | 6 cloves of garlic, minced |
| 1/2 | ts | Dried, ground Mexican oregano |
| 2 | | 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