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Navajo Green Chili

Navajo Green Chili Recipe


  • 3 lb. Pork shoulder, trimmed of fat
  • 2 c Stewed tomatoes
  • 3 TB Bacon grease
  • 1 6 oz. can tomato paste
  • 1/3 c Flour
  • 3 c 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


  1. Melt bacon grease in a skillet over med-high heat.
  2. Put flour into a paper bag and shake the meat with the flour to coat meat.
  3. Add the meat to the bacon grease a little at a time and brown well & evenly.
  4. Remove the meat to a 5 qt. Dutch oven.
  5. Add the onions & garlic to the skillet and sauté until translucent.
  6. Add these to the pork in the pot.
  7. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes.
  8. When boiling lower heat to low & simmer for 45 minutes.
  9. Taste, adjust seasonings as per personal taste, & cook for 30 minutes 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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