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Navajo Green Chili

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Submitted by dlf

Navajo Green Chili recipe

YIELD

16 servings

PREP

10 min

COOK

100 min

READY

110 min

Ingredients

3 1.4
POUNDS KG PORK SHOULDER
trimmed of fat
2 473
CUPS ML TOMATOES
stewed
3 45
TABLESPOONS ML BACON DRIPPINGS *
6 173.4
OUNCES ML/G TOMATO PASTE
79
3 7.1E+2
CUPS ML WATER
3 3
MEDIUM MEDIUM ONIONS
chopped
2 ½ 13
TEASPOONS ML SALT
6 6
CLOVES CLOVES GARLIC
minced
½ 2.5
TEASPOON ML MEXICAN OREGANO
dried, ground *
2 2
CANS CANS GREEN CHILI PEPPERS, CANNED
whole, 16 ounces each *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 192g (6.8 oz)
Amount per Serving
Calories 629 45% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 204mg 68%
Sodium 1380mg 57%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 17%
Sugars g
Protein 123g
Vitamin A 21% Vitamin C 65%
Calcium 11% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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