Title: Navajo green chili
 Categories: Meats, Texmex, Chili, Amerindian
      Yield: 6 servings
 
      3 lb Pork shoulder, trimmed
           -of fat
      2 c  Stewed tomatos
      3 tb Bacon grease
      1    6oz. can tomato paste
    1/3 c  Flour
      3 c  Water
      3    Medium onions chopped
  2 1/2 ts Salt
      4    6 cloves of garlic, minced
    1/2 ts Dried, ground Mexican
           -oregano
      2    16 oz. cans of whole green
           -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 & 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, &
  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