Recipe - Green Chili

2 One half pound Pork roast; (fresh shoulder,
preferred)
1 pound Pork soup bones
44 ounce Canned tomatoes
23 ounce Tomato sauce
28 ounce Hot water
21 ounce Diced green chili strips
Three fourths ounce Diced hot peppers; (Three fourths to
1)
1 tablespoon Sugar
1 One half tablespoon Salt
1 tablespoon Garlic

Cut pork into 1/2inch 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 8quart 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.

Busted by Christopher E. Eaves cea260@airmail.net
Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 14, 1998