| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indian | Meats, Texmex, Chili, Amerindian | 6 | Servings |
INGREDIENTS
| 3 | lb | Pork shoulder, trimmed of f |
| 3 | tb | Bacon grease |
| 1/3 | c | Flour |
| 3 | Medium onions chopped | |
| 4 | Or 6 cloves of garlic, minc | |
| 2 | 16 oz. cans of whole green | |
| 2 | c | Stewed tomatos |
| 1 | 6oz. can tomato paste | |
| 3 | c | Water |
| 2 1/2 | ts | Salt |
| 1/2 | ts | Dried, ground Mexican orega |
INSTRUCTIONS
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 ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low & simmer for 45 minutes. Taste, adjust seasonings as per personal taste, and cook for 30 mins. more. This recipe comes to us from the Native Americans we call the Navajo. They call themselves the Di-neh. It is a great chili and deserves your attention! Enjoy! *Source: Mary R. Neh, Economist, Navajo Cultural Center File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chilismm.zip
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