From webmaster@nikibone.com Tue Feb 25 10:51:57 2003 Date: Sun, 23 Feb 2003 01:40:13 +0000 (UTC) From: Niki Newsgroups: rec.food.recipes Subject: Navajo Green Chilli (Jane Butel) Followup-To: rec.food.cooking, rec.food.recipes Navajo Green Chilli Novices are too green for this chilli. It is a favourite of the Navajo Indians and they like it cooked hot. Go light on the peppers when starting out; you can always add more. 3 pounds pork shoulder, fat and bone removed, cut into 1/2-inch cubes (reserve fat) 1/3 cup flour in a heavy paper bag 3 medium onions, coarsely chopped 4 medium cloves garlic, finely chopped 2 16-ounce cans whole green chiles, drained, seeded, and cut into 2-inch slices (You can use Hatch Green Chiles) 2 16-ounce cans whole tomatoes 1 6-ounce can tomato paste 3 cups water 2 1/2 tsp salt 1/2 tsp dried oregano (preferably Mexican) Melt the pork fat in a heavy skillet over medium-high heat. Coat the pork cubes with flour by shaking them in the paper bag with the flour. Add the cubes to the skillet a few at a time, stirring to brown evenly. Remove the cubes to a 5-quart Dutch oven or other heavy pot. Continue browning the pork cubes in the skillet until all are browned. Add the onions and garlic to the skillet. Cook, stirring occasionally, until the onions are translucent. Add to the pot with the pork. Stir the remaining ingredients into the pork-and-onion mixture. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour. Taste, adjust seasonings and cook for 1/2 hour longer. Serves: 6 Chili Madness by Jane Butel Niki -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.