Ingredients: |
Ingredients: 1-2 stuffed quart bags of roasted green chilis(I get them fresh on South Federal in the Fall; 1/2 hot, 1/2 medium) or 2 28 oz cans of chopped Hatch green chilis
28 oz can whole roma tomatoes chopped with ½ juices
5-7cloves garlic
Salt to taste (gradually add, makes a huge difference, I use sea salt...about 3-5tsp)
Pork roast bone in
3 tsp of Crushed pepper (chili pequin)
5 jalapeno peppers, chopped
4 tsp Mexican oregano
4 tsp cumin
10-12 cups water (enough to cover the pork roast)
1 onion chopped
3-5 chicken bouillon cubes
3 tsp black pepper
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Directions: |
Directions:Put the pork roast in the stock pot with water , garlic and boullion cubes. Bring to a boil and let simmer for 3 hours. Cut up the chilis and onion, put half in a blender and set aside the other half. After pork is done, shred with a fork, reserve the water, straining it into a stock pot. Put in chilis, onion, shredded pork (if it is too much, store half of the pork in the freezer for the next batch). Add the rest of the ingredients. Bring to a boil, simmer over the stove top for an hour or 2. Let it cool then put it in freezer bags to store. I thicken with flour upon thawing (bring to boil, then add 1-2 tblsp, then simmer for 5 min)
It takes awhile but is fun. Sometimes I make the pork Friday night, refrigerate it, then finish off the recipe the next day. Sometimes when I get a wild hair, I add ½ a dark beer, or a few limes, or celery and carrots to the pork if I have them.
Have fun! |
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