Navajo Green Chile

150 minutes Prep: 30 minutes Cook: 120 minutes

814 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

20	each	anaheim chilies	or cubanelle chiles
3	pounds	pork	(shoulder works well)
1	x	onion	large
2	each	sweet bell peppers	green or red
1	each	tomatoes, canned	can
4	each	green chili peppers	or 5, dried, very hot
2	each	habanero chiles	pickled, or 3 (use 1/2 if you're new to the heat!)
1	tablespoon	cayenne pepper
1	x	salt and black pepper	to taste
1	x	lemon juice	to taste (about 1 tablespoon)
4	each	garlic cloves	peeled and minced
1/2	can	beer	good beer

Directions

Broil (blacken) the green chiles until the skin is blistered and loose - remove skin while warm and discard seeds and stem.

Chop in 1 inch square pieces and put in large chile pot or crock pot.

Cut off fat from pork and save.

Cut pork into 1/2 inch; squares and set aside.

Melt pork fat in frying pan and sauté onions and garlic - add to pot.

Substitute vegetable oil or skip the sautéing to minimize fat (and taste).

Brown pork in same pan - add vegetable oil if needed - add to Cut tomatoes and green peppers into large pieces and add to Take out you contacts now if you wear them!

Finely chop habenaros and add the rest of the ingredients.

Bring to a boil and then simmer (uncovered!) as long as you can stand it (adding water or beer as necessary).

Simmer for 2 hours minimum to even out the heat.

Serve with plenty of warm flour tortillas.

Note: if you freeze the mixture, be prepared for the heat to intensify!!

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Nutrition Facts

Serving Size 516g

Amount per Serving

Calories 814 37% of calories from fat

	% Daily Value*
Total Fat 34.0g	52%
Saturated Fat 12.0g	59%
Trans Fat 0.0g
Cholesterol 293mg	98%
Sodium 798mg	33%
Total Carbohydrate 18.0g	6%
Dietary Fiber 4.0g	15%
Sugars 1.0g
Protein 103.0g	205%

Vitamin A	15%		Vitamin C	375%
Calcium	16%		Iron	36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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