NAVAJO GREEN CHILI
3 lb. pork shoulder, trimmed of fat
2 C. stewed tomatoes
3 T. bacon grease
1 (6 oz.) can tomato paste
1/3 C. flour
3 C. water
3 medium onions chopped
2 1/2 tsp. salt
4 to 6 cloves garlic, minced
1/2 tsp. dried, ground Mexican oregano
2 (16 oz.) cans whole green chiles
Melt bacon grease in a skillet over medium-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
Remove the meat to a 5-quart Dutch oven. Add the onions and
garlic to the skillet and sautÃ© until translucent. 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 per personal taste, and cook for 30 minutes more.