Chili Verde

Name: Chili Verde
Ingredients: 2 1/2 lb. pork (fresh, shoulder roast); 1 lb. pork soup bones; 44 oz. canned tomatoes (28 oz. + 16 oz. cans); 23 oz. tomato sauce (15 oz. + 8 oz. cans); 1 Tbsp. garlic powder; 3 1/2 c. hot water; 3 (7 oz.) cans diced green chili; 3/4 to 1 oz. diced hot peppers; 1 Tbsp. sugar; 1 2/3 Tbsp. salt

10 ingredients

21 steps

Ingredients

2 1/2 lb. pork (fresh, shoulder roast)
1 lb. pork soup bones
44 oz. canned tomatoes (28 oz. + 16 oz. cans)
23 oz. tomato sauce (15 oz. + 8 oz. cans)
1 Tbsp. garlic powder
3 1/2 c. hot water
3 (7 oz.) cans diced green chili
3/4 to 1 oz. diced hot peppers
1 Tbsp. sugar
1 2/3 Tbsp. salt

Directions

1

Cut pork 1/2 inch
2

square and with pork bones, fry over heat until brown and meat is slightly dry.
3

Pour off all but 4 to 5 tablespoons grease.
4

Use colander. Chop tomatoes coarsely. Combine tomatoes,
5

sauce,
6

garlic, hot
7

water,
8

pork and bones. Bring to boil
9

and boil
10

20 minutes.
11

Add spices, hot peppers and chili
12

strips.
13

Boil
14

20
15

minutes. Cook on medium heat until desired
16

thickness (approximately 1 hour). Remove bones.
17

Can
18

be made
19

ahead
20

of time and refrigerated up to 1 week or freeze 3 months.
21

Great!