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Navajo Green Chili

Ingredients
 

3 lb pork shoulder, trimmed of fat, cut, to 1/4 cubes
3 tbsp bacon grease
1/3 cup flour
3 medium onions coarsely chopped
6 cloves of garlic, minced
2 can 16oz. cans of whole green chiles, c, ut to 1/4 bits
2 cup stewed tomatos 6oz. tomato paste
3 cup water
2 1/2 tsp salt
1/2 tsp dried, ground mexican oregano



 
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Preparation
 
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 saute until transluscent. Add these to the pork in the
pot. Stir in the remaining ingre- dients, 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. more. Serves 6

 

 
Servings:
8


 

 

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