Navajo Green Chiliamerindian, chili, meats, texmex 3 lb pork shoulder, trimmed of fat 2 cup stewed tomatos 3 tablespoon bacon grease 1 6oz. can tomato paste 1/3 cup flour 3 cup water 3 medium onions chopped 2 1/2 teaspoon salt 4 6 cloves of garlic, minced 1/2 teaspoon 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 saute until transluscent. 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 mins. 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 |
