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| Home -> [Chili, Entrees, Ethnic, Herbs & Spices, Meats] -> [Navajo green chili Recipe] |
Navajo green chili
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chili, Entrees, Ethnic, Herbs & Spices, Meats |
Rating: |
0 |
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Ingredients:
| 3
| lbs | Pork shoulder | | | - trimmed of fat | | | - and cut into ? cubes | | 3
| tbsp | Bacon grease | | 1/3
| cup | Flour | | 3
| med | Onions, coarsely chopped | | 4
| | Garlic cloves (or more) | | | - minced | | 32
| oz | Canned whole green chilis | | | - cut into ? bits | | 2
| cup | Stewed tomatoes | | 6
| oz | Canned tomato paste | | 3
| cup | Water | | 2 1/2
| tsp | Salt | | 1/2
| tsp | Dried, ground Mexican oregan |
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Procedures:
| 1 | Melt bacon grease in a skillet over med-high heat. | | 2 | Put flour into a paper bag and shake the meat with the flour to coat meat. | | 3 | Add the meat to the bacon grease a little at a time and brown well & evenly. | | 4 | Remove the meat to a 5 qt. dutch oven. | | 5 | Add the onions & garlic to the skillet and saute until transluscent. | | 6 | Add these to the pork in the pot. | | 7 | Stir in the remaining ingre- dients, bring pot to a boil, and keep stirring every 2-3 minutes. | | 8 | When boiling lower heat to low and simmer for 45 minutes. | | 9 | Taste, adjust seasonings as per personal taste, and cook for 30 mins. | | 10 | More |
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