LOCATION: Recipes >> Chili >> New Mex Green 11
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New Mex Green 11
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Navajo Green Chili
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 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.
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