Navajo Green Chili
Navajo Green Chili recipe
Yield
16 servingsPrep
10 minCook
100 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork shoulder
trimmed of fat |
|
| 2 | cups |
tomatoes
stewed |
|
| 3 | tablespoons | bacon drippings |
*
|
| 6 | ounces | tomato paste |
|
| ⅓ | cup | all-purpose flour |
|
| 3 | cups | water |
|
| 3 | medium |
onions
chopped |
|
| 2 ½ | teaspoons | salt |
|
| 6 | cloves |
garlic
minced |
|
| ½ | teaspoon |
mexican oregano
dried, ground |
* |
| 2 | cans |
green chili peppers, canned
whole, 16 ounces each |
* |
Trans-fat Free, Good source of fiber
Directions
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 quart Dutch oven.
Add the onions and garlic to the skillet and sauté 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 to 3 minutes.
When boiling lower heat to low and simmer for 45 minutes.
Taste, adjust seasonings as per personal taste, and cook for 30 minutes more.
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