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
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.