Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish  Hens | Condiments, Dips  and Relish | Desserts | Fish and Seafood | Holiday's | New Orleans  Restaurant | Pasta, Pasta Sauce, Rice  and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub  and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game

Print Recipe

Navajo Green Chili

Ingredients:

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

Directions:

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 attention! Enjoy!

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

Page 1

Links

Contact

We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.


Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com