MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Navajo Chile Verde (Lamb/Goat)
 Categories: Lamb/mutton, Chilies, Pork, Vegetables
      Yield: 6 Servings
 
      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
  
  Uncle Dirty Dave's Kitchen
 
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