Green Chili

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Pork roast - (fresh shoulder, preferred)
1 lb	454g / 16oz	Pork soup bones
44 oz	1250g	Canned tomatoes
23 oz	653g	Tomato sauce
28 oz	795g	Hot water
21 oz	596g	Diced green chili strips
3/4 oz	21g	Diced hot peppers - up to 1
1 tablespoon	15ml	Sugar
1 1/2 tablespoons	22ml	Salt
1 tablespoon	15ml	Garlic

Recipe Instructions

Cut pork into 1/2-inch squares and with the pork bones, fry over low heat until brown and the meat is slightly dry. If pork is very fat, pour off all but 4 or 5 tablespoons of the grease. Using a colander, strain tomatoes into an 8-quart saucepan and coarsely chop tomatoes. Combine tomatoes, tomato sauce, hot water and cooked pork and pork bones in the same saucepan. Bring to a rapid boil and continue boiling for 20 minutes.

Add spices, hot peppers, and chili strips. Continue boiling for another 20 minutes. Finish by cooking on medium heat until desired thickness, usually another 20 minutes. Remove bones and serve over enchiladas, burritos, or by the bowlful.

Source:
Garry Howard

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