Navajo Green Chili

Course : Chili
Serves: 6
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3 pound Pork shoulder, trimmed of f
3 tablespoons Bacon grease
1/3 Cup Flour
3 medium onions chopped
5 Cloves garlic minced
32 ounces whole green
2 Cup Stewed tomatos
6 ounces tomato paste
3 Cup Water
2 1/2 teaspoon Salt
1/2 teaspoon Dried, ground Mexican orega

Preparation / 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 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.

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