A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Navajo Green Chili
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- #1999
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 pounds pork shoulder, trimmed of fat
2 cups stewed tomatoes
3 tablespoons bacon grease
6 ounces tomato paste
1/3 cup flour
3 cups water
3 medium onions chopped
2 1/2 teaspoons salt
5 cloves garlic, minced
1/2 teaspoon dried, ground Mexican oregano
32 ounces canned whole green chiles
directions
Melt bacon grease in a skillet over medium-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 translucent. 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 minutes more.
added by
fcorlett
nutrition data
602 calories, 38 grams fat, 33 grams carbohydrates, 35 grams protein per serving.
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