Post by Okwes on Mar 7, 2008 13:19:36 GMT -5
Navajo Chili Verde
Yield: 6 Servings
2 lbs Mutton boneless cubed 1/2"
4 tb Bacon grease
10 tb All-purpose flour
3 ea Onions chopped
4 ea Garlic cloves minced
12 ea Green chili peppers roasted & chopped
2 1/2 c Stewed tomatos sliced
1 ea 6oz. can tomato paste
3/4 qt Water
2 tb Cumin ground
Salt to taste
2 tb Mexican oregano dried & crushed
Melt bacon grease in a skillet over med-high heat.
Put flour into a paper bag & shake meat with flour to coat meat.
Add meat to bacon grease a little at a time & brown well & evenly.
Remove meat to a 5 qt. Dutch oven.
Add onions & garlic to skillet & saute until transluscent.
Add these to pork in pot.
Stir in remaining ingredients, bring pot to a boil & keep stirring
every 2-3 mins.
When boiling, lower heat to low then simmer for 45 mins.
Taste, adjust seasonings to your personal taste & cook for 30 mins. more.
*NOTE:
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, Economist, Navajo Cultural Center
Yield: 6 Servings
2 lbs Mutton boneless cubed 1/2"
4 tb Bacon grease
10 tb All-purpose flour
3 ea Onions chopped
4 ea Garlic cloves minced
12 ea Green chili peppers roasted & chopped
2 1/2 c Stewed tomatos sliced
1 ea 6oz. can tomato paste
3/4 qt Water
2 tb Cumin ground
Salt to taste
2 tb Mexican oregano dried & crushed
Melt bacon grease in a skillet over med-high heat.
Put flour into a paper bag & shake meat with flour to coat meat.
Add meat to bacon grease a little at a time & brown well & evenly.
Remove meat to a 5 qt. Dutch oven.
Add onions & garlic to skillet & saute until transluscent.
Add these to pork in pot.
Stir in remaining ingredients, bring pot to a boil & keep stirring
every 2-3 mins.
When boiling, lower heat to low then simmer for 45 mins.
Taste, adjust seasonings to your personal taste & cook for 30 mins. more.
*NOTE:
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, Economist, Navajo Cultural Center
