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Navajo Green Chili Recipe

3 lb Pork shoulder, trimmed
-of fat
2 c Stewed tomatoes
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 sauté until
translucent. 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

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