Categories: Meats, Mexican, Chili, Beans 
      Yield: 6 servings 
  
      3 lb Pork shoulder, trimmed              3    Medium onions chopped 
           -of fat                         2 1/2 ts Salt 
      2 c  Stewed tomatos                      4    6 cloves of garlic, minced 
      3 tb Bacon grease                      1/2 ts Dried, ground Mexican 
      1    6oz. can tomato paste                    -oregano 
    1/3 c  Flour                               2    16 oz. cans of whole green 
      3 c  Water                                    -chiles 
  
  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 & evenly. Remove the meat to 
  a 5 qt. Dutch oven. Add the onions & 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 & simmer for 45 minutes. Taste, adjust seasonings 
  as per personal taste, & cook for 30 mins. more. 
   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