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Navajo Green Chili ethnic, main dish, meats, native, soups 3 lb pork shoulder trimmed of fat, and; cut into 1/4 cubes 3 tablespoon bacon grease 1/3 cup flour 3 medium onions; coarsely chopped 4 garlic cloves (or more) minced 32 oz canned whole green chilis cut into; 1/4 bits 2 cup stewed tomatoes 6 oz canned tomato paste 3 cup water 2 1/2 teaspoon salt 1/2 teaspoon 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. Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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