Navajo Green Chili

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Title: NAVAJO GREEN CHILI
Categories: Meats, Texmex, Chili, Amerindian
Servings: 6

3 lb Pork shoulder, trimmed of f 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 Or 6 cloves of garlic, minc 1/2 ts Dried, ground Mexican orega
2 16 oz. cans of whole green

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, and 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!

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