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Navajo Green Chili




Source of Recipe


Mary R. Neh, Home Economist, Navajo Cultural Center


List of Ingredients




3 lb Pork shoulder, trimmed of fat
2 cup Stewed tomatos
3 tbsp Bacon grease
1 6oz. can tomato paste
1/3 cup Flour
3 cup Water
3 Medium onions chopped
2 1/2 tsp Salt
4 6 cloves of garlic, minced
1/2 tsp Dried, ground Mexican oregano
2 16 oz. cans of whole green chiles


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 & 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!