Recipe - Green Chile

2 One half pound Fresh pork shoulder
1 pound Pork soup bones
1 tablespoon Vegetable oil
3 cn (16oz) crushed tomatoes
3 cup Tomato sauce
3 One half cup Water
3 cn (7oz) chopped green chiles
1 One half (up to)
2 tablespoon Diced hot peppers
1 tablespoon Sugar
1 One half tablespoon Salt
1 tablespoon Minced garlic

1. Cut pork into One half in. pieces. Brown the meat and pork bones in
vegetable oil over low heat, turning to brown well on all sides. If pork is
very fat, drain all but 4 tbs. of the grease.

2. Combine tomatoes, tomato sauce and water in a large saucepan. Add the
pork and bones. Bring to a boil and cook for 20 min. 3. Add the chilies,
peppers, garlic, sugar and salt. Continue to boil for 20 min. 4. Reduce
heat. Cook 30 min. or to desired thickness. Remove bones.

NOTE: The Chiles keep 1 week refrigerated and may be frozen.

LA BOLA

EAST QUINCY, DENVER

BEV: TECATE W/ LIME AND SALT

From the Micro Cookbook Collection of Mexican Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.