Chili - The Threads

Here's another kind of chili entirely. This came from my brother when he lived in New Mexico and he says it is of Native American origin. GREEN CHILI

This is served over:

PUEBLO PINTO BEANS
Printer version of this recipe

1 lb. dried pinto beans, washed and picked over
6 cups cold water
1/4 lb. salt pork, cut in 1/4 inch cubes
1/8 teaspoon pepper

The night before, place pinto beans in large pot or bowl and add the 6 cups cold water. In the morning, drain beans and place in large heavy pot and add just enough cold water to cover them. Bring to boiling and turn down to simmer. Add salt pork and pepper. Simmer for 6-7 hous until beans are tender and liquid is about the consistency of cream soup. Stir occasionally and don't let boil dry. Salt to taste.

HOW TO EAT:
Ladle beans into a large shallow bowl or onto a plate. Spoon chili over the top like gravy. Eat with frybread or tortillas, depending on your cholesterol level.