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Chili ( Navajo Green ) Recipe

 


3 lb Pork shoulder
- trimmed of fat,
- and cut into 1/4" cubes
3 tb Bacon grease
1/3 c Flour
3 md Onions; coarsely chopped
4 Garlic cloves (or more)
- minced
32 oz Canned whole green chilis
- cut into 1/4" bits
2 c Stewed tomatoes
6 oz Canned tomato paste
3 c Water
2 1/2 ts Salt
1/2 ts Dried, ground Mexican oregan

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 & evenly. Remove the meat to a 5 qt. Dutch oven. Add the
onions & garlic to the skillet and saute until transluscent.
Add these to the pork in the pot. Stir in the remaining ingre-
dients, 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.