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| 3 x ca. 450 g | Pork shoulder, trimmed of fat |
| 2 Tasse | Stewed tomatos |
| 3 Esslöffel | Bacon grease |
| 1 | 6oz. can tomato paste |
| 1/3 Tasse | flour |
| 3 Tasse | water |
| 3 | Medium onions chopped |
| 2 1/2 Teelöffel | salt |
| 4 | 6 cloves of garlic, minced |
| 1/2 Teelöffel | Dried, ground Mexican oregano |
| 2 | 16 oz. cans of whole green chiles |
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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
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