Recipe#5523

Title: New Mex Green 12

From: stevez@ripco.com (Steve Zielinski) 
 Newsgroups: rec.food.recipes 
 Subject: Navajo Green Chili 
 Date: 15 May 1998 05:00:15 -0600 
 Message-ID: <6jep9h$hpr$1@gail.ripco.com> 

Yield: 6 Servings
 3 lb pork shoulder, fat trimmed
 3 medium onions chopped
 4 cloves of garlic, or 6 cloves, minced
 3 tb bacon grease
 1/3 c  flour
 2 16 oz cans whole green chili
 2 c stewed tomatos
 6 oz can tomato paste
 3 c water
 2 1/2 ts salt
 1/2 ts dried ground Mexican oregano
 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, and 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!