Navajo Green Chili
Title: Navajo Green Chili Categories: Meats, Texmex, Chili, Amerindian Yield: 6 servings 3 lb Pork shoulder, trimmed 2 c Stewed tomatos 3 tb Bacon grease 6 oz Tomato paste 1/3 c Flour 3 c Water 3 ea Medium onions chopped 2 1/2 ts Salt 4 ea Garlic cloves, minced 1/2 ts Oregano 32 oz Green chiles, canned
1. 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 and evenly. Remove the meat to a 5 qt. Dutch oven.
2. Add the onions and garlic to the skillet and saute until transluscent, do not burn garlic. Add these to the pork in the pot.
3. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling, lower heat to low and simmer for 45 minutes. Taste, adjust seasonings as per personal taste, and cook for 30 mins. or more.