Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Pork shoulder, trimmed 3 Medium onions chopped
-of fat 2 1/2 ts Salt
2 c Stewed tomatos 4 6 cloves of garlic, minced
3 tb Bacon grease 1/2 ts Dried, ground Mexican
1 6oz. can tomato paste -oregano
1/3 c Flour 2 16 oz. cans of whole green
3 c Water -chiles

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 qt. Dutch oven. Add the onions and 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 and 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, Home Economist,
Navajo Cultural Center

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