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Navejo Green Chili

Source of Recipe

Don Houston


List of Ingredients

3 pounds Pork shoulder, fat trimmed and meat cut into 1/4" cubes
3 tablespoons Bacon grease
1/3 cup Flour
3 medium Onions coarsely chopped
4 Garlic cloves (or more), minced
32 ounces Canned whole green chilis cut into 1/4" bits
2 cups Stewed tomatoes
6 ounces Canned tomato paste
3 cups Water
2 1/2 teaspoons Salt
1/2 teaspoon Dried, ground Mexican oregano


Recipe

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 and simmer for 45 minutes. Taste, adjust seasonings as per personal taste, and cook for 30 minsutes more. Serves 6.