Green chile

6 Servings

Ingredients

QuantityIngredient
poundsFresh pork shoulder
1poundsPork soup bones
1tablespoonVegetable oil
3cans(16-oz) crushed tomatoes
3cupsTomato sauce
cupWater
3cans(7-oz) chopped green chiles (up to)
2tablespoonsDiced hot peppers
1tablespoonSugar
tablespoonSalt
1tablespoonMinced garlic

Directions

1. Cut pork into ½ 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, .