Ingredients Jump to Instructions ↓

  1. 3 lb Pork shoulder, trimmed

  2. 2 16 oz. cans of whole green oregano

  3. 1/2ts Dried, ground Mexican

  4. 4 6 cloves of garlic, minced

  5. 2 1/2ts Salt

  6. 3 Medium onions chopped

  7. 3 c Water

  8. 1/3c Flour

  9. 1 6oz. can tomato paste

  10. 3 tb Bacon grease

  11. 2 c Stewed tomatos of fat chiles

Instructions Jump to Ingredients ↑

  1. + Directions : 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! *


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