3 lb Lamb or goat shoulder
2 c Stewed tomatoes
3 tb Bacon grease
6 oz Can tomato paste
1/3 c Flour
3 c Water (or chicken broth)
3 md Onions; chopped
2 1/2 ts Salt
6 cl Garlic; minced or pressed
1/2 ts Dried, ground oregano
32 oz Whole green chilies (2 cans)
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 & evenly. Remove the meat to a
5 qt Dutch oven. Add the onions & 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 & simmer for 45 minutes. Taste, adjust
seasonings as per personal taste, and cook for 30 minutes.
This recipe comes to us from the Native Americans we call
the Navajo. They call themselves the Di-neh. It is a great
stew and deserves your attention!
Enjoy!
Source: Mary R. Neh, Economist, Navajo Cultural Center File
Meal Master Format by Dave Drum - 02 November 1996
