Navajo Pork Chili Verde

[kozzak]

Navajo Pork Chili Verde
Categories: Meat, Tex-mex, Chili, Amerindian, Ethnic
Yield: 6 Servings

3 lb Pork shoulder
1 tb Bacon grease
2 tb Peanut or corn oil
1/3 c Flour
3 ea Oions chopped
4 ea Garlic cloves minced
2 ea 16 oz. cans whole green chili peppers
2 c Stewed tomatos sliced
1 ea 6 oz. can tomato paste
3 c Water
2 1/2 ts Salt
1/2 ts Mexican oregano dried & crushed

Melt bacon grease & oil in a skillet over med-high heat.
Put flour into a paper bag & shake the meat with your flour to coat
meat.
Add meat to bacon grease & oil a little at a time and brown well &
evenly.
Remove meat to a 5 qt. Dutch oven.
Add your onions & garlic to the skillet then saute until transluscent.
Add these to pork in your pot.
Stir in your remaining ingredients.
Bring pot to a boil then keep stirring every 2-3 mins.
When boiling lower heat to low then simmer for 45 mins.
Taste then adjust seasonings as per personal taste then cook for 30
mins. more.

*NOTE:
This recipe comes to us from the Native Americans we call the Navajo.
They call themselves the Di-neh. It is a great chili & deserves your
attention! Enjoy!

*Source: Mary R. Neh, Economist, Navajo Cultural Center