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Green Chili
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Source:
| 2 1/2 lbs | pork shoulder |
| 1 lb | pork soup bones |
| 1 (22 ounce) can | tomatoes |
| 1 (16 ounce) can | tomatoes |
| 1 (15 ounce) can | tomato sauce |
| 1 (8 ounce) can | tomato sauce |
| 1 tablespoon | garlic powder |
| 3 1/2 cups | hot water, or chicken broth & beer |
| 3 (7 ounce) cans | diced green chili peppers, strips, (Ortega brand preferred) |
| 1 ounce | diced hot pepper |
| 1 tablespoon | sugar |
| 1 1/2 tablespoons | salt |
Directions:
1
Cut pork into 1/2 inch cubes and with the pork bones, fry over low heat until brown and the meat is slightly dry. If pork is very fatty, pour off grease until you only have 4-5 tbsp left.
2
Using a colander, strain tomatoes into an 8-qt sauce pan and rough chop the tomatoes. Add tomato sauce, garlic, hot water and cooked pork and bones to tomatoes.
3
Bring to rapid boil and continue boiling for 20 minutes, stirring frequently.
4
Add spices, chopped hot peppers and chopped chili strips and continue to boil for 20 more minutes, stirring frequently.
5
Lower heat to medium and continue cooking for 20 minutes.
6
Remove bones and ready to serve.
7
May be refrigerated for 1 week or frozen for three months.
Read more at: http://mexican.food.com/recipe/chile-verde-green-chile-328392?oc=linkback
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