Navajo Green Chili
Recipe type: Pork
Serves: 6
  • 3 pounds pork shoulder trimmed of fat, and cut into 1/4-inch cubes
  • 3 Tablespoons bacon grease
  • 1/3 Cup flour
  • 3 medium onions; coarsely chopped
  • 4 cloves garlic (or more), minced
  • 32 ounces canned whole green chilis cut into 1/4 inch bits
  • 2 Cups stewed tomatoes
  • 6 ounces canned tomato paste
  • 3 Cups water
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon dried, ground Mexican oregano
  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.
  2. Add the meat to the bacon grease a little at a time and brown well and evenly.
  3. Remove the meat to a 5 Quart Dutch oven. Add the onions and garlic to the skillet and saute until transluscent.
  4. Add these to the pork in the pot.
  5. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes.
  6. When boiling lower heat to low and simmer for 45 minutes.
  7. Taste, adjust seasonings as per personal taste, and cook for 30 minutes more.
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