Navajo Green Chili

Course : Chili
Serves: 6
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3 pounds pork shoulder
2 cups canned stewed tomatoes
3 tablespoons rendered bacon fat
1 can tomato paste
1/3 cup flour
3 cups water
3 medium Onion
2 1/2 teaspoons salt
5 cloves garlic
1/2 teaspoon dried oregano
2 medium green chili

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.


Nutritional Information:

470 Calories (kcal); 31g Total Fat; (59% calories from fat); 32g Protein; 15g Carbohydrate; 121mg Cholesterol; 1177mg Sodium

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