Navajo Green Chili
3 lb Pork shoulder, trimmed of fat
2 cups of stewed tomatoes
3 tablespoons of bacon grease
1 - 6oz. can of tomato paste
1/3 cup of flour
3 cups of water
3 medium onions chopped
2 1/2 teaspoons of salt
4 to 6 cloves of garlic, minced
1/2 teaspoon of dried, ground Mexican oregano 2 - 16 oz. cans of whole
green chilies
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 sauté until translucent. Add these to the pork in the pot. Stir in
the remaining ingredients, bring pot to a boil, and keep stirring every
2-3 mins. When boiling lower heat to low & simmer for 45 mins. Taste,
adjust seasonings as per personal taste, & cook for 30 mins. more