Ingredients Jump to Instructions ↓

  1. 3 lb Pork shoulder, trimmed

  2. -of fat

  3. 2 c Stewed tomatos

  4. 3 tb Bacon grease

  5. 6oz. can tomato paste

  6. 1/3 c Flour

  7. 3 c Water

  8. 3 Medium onions chopped

  9. 1/2 ts Salt

  10. 6 cloves of garlic, minced

  11. 1/2 ts Dried, ground Mexican

  12. -oregano

  13. 16 oz. cans of whole green

  14. -chiles

Instructions Jump to Ingredients ↑

  1. 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 and evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions and 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 and simmer for 45 minutes. Taste, adjust seasonings as per personal taste, and cook for 30 mins. more.

  2. 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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