Last month our Sunday Funday blogging group celebrated Navajo Code Talkers Day. I shared a recipe for Marinated Venison Steaks and gave a little background about the Navajo Code Talkers.
Our host for that event, Amy of Amy's Cooking Adventures, mentioned that she had read a Memoir written by one of the Code Talkers. I immediately ordered it up at the library.
I don't remember ever learning about this amazing group of Marines that helped us win WWII. I don't know if I was not paying attention or if the teachers did not think it was a worthwhile lesson. The Angel Face saw the book that I was reading and was able to carry on an entire conversation about the Code Talkers. Evidently, Mama is doing a better job home-schooling than I got in my public school at that age.
Of course, you can't learn the history of any Native American Tribe without being slapped in the face at the ignorance, racism, and hypocrisy of the white men who were in charge of our government. In today's society, the government also has women and people of color who serve however, the numbers are overwhelmingly still white, Christian men and racism, hypocrisy, and ignorance are still alive and well. I find it a little disheartening that we are such slow learners.
The author, Chester Nez, did not appear to have any hard feelings toward our government and is very proud to be an American and to have fought and worked with the Marine division of the military.
I have studied the Native American Tribes a bit in the past, especially the Algonquins that were indigenous to the area of Michigan in which I live. Those studies have resulted in my being inspired to make several different recipes including Pagenens (Algonquin Nut Soup), and Three Sisters Casserole Skillet. Another novel that I read, Indian Killer by Sherman Alexie, inspired Navajo Tacos.
Navajo Green Chile Pork
- 1 lb. boneless pork loin chops, cut into bite-size pieces
- 3 Russet potatoes, peeled and sliced
- 1 (15 oz) can of Green Chile Enchilada Sauce
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 (4 oz) can diced green chiles
- 1/2 T. dried oregano
- salt and pepper, to taste
- Place all ingredients into a slow cooker and cook on low for 8 hrs., stirring occasionally.
- Serve with warmed flour tortillas.
Adapted from a recipe found at The Fancy Navajo
Fat (grams)6.48 g
Sat. Fat (grams)1.98 g
Carbs (grams)43.66 g
Fiber (grams)4.21 g
Net carbs39.45 g
Sugar (grams)2.38 g
Protein (grams)39.15 g
Sodium (milligrams)303.25 mg
Cholesterol (grams)95.25 mg