Name: Navajo Green Chili
Ingredients: 3 pound 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 ounce can tomato paste; 3 c water; 2 1/2 ts salt; 1/2 ts dried ground Mexican oregano

Navajo Green Chili

Ingredients

3 pounds 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 ounces can tomato paste
3 c water
2 1/2 ts salt
1/2 ts dried ground Mexican oregano

Instructions

Yield: 6 Servings. 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. Add the onions and 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 and simmer for 45 minutes. Taste, adjust seasonings as per personal taste, and cook for 30 mins. more.