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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
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 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
*Source: Mary R. Neh, Home Economist, Navajo Cultural Center