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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Green Chili Recipe

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This recipe for Green Chili is from Peace Lutheran Preschool Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lbs. pork shoulder (sometimes I substitute more lean pork cut, like pork loin.
1 lb. pork soup bones
1 (22 oz.) can tomatoes
1 (16 oz.) can tomatoes
1 (15 oz.) can tomato sauce
1 (8 oz.) can tomato sauce
1 tbsp. garlic powder
3 1/2 cups hot water
3 (7 oz.) cans diced green chili peppers strips (Ortega brand preferred)
1 oz. diced hot pepper
1 tbsp. sugar
1 1/2 tbsp. salt
Directions:
Directions:
Cut pork into 1/2 inch cubes and with the pork bones, fry over low heat until brown and the meat is slightly dry. If pork is very fatty, pour off grease until you only have 4-5 tbsp. left.

Using a colander, strain tomatoes into an 8-qt. sauce pan and rough chop the tomatoes. Add tomato sauce, garlic, hot water, and cooked pork and bones to tomatoes.

Bring to a rapid boil and continue boiling for 20 minutes, stirring frequently.

Add spices, chopped hot peppers and chopped chili strips and continue to boil for 20 more minutes, stirring frequently.

Lower heat to medium and continue cooking for 20 minutes
Remove bones and ready to serve.
May be refrigerated for 1 week or frozen for 3 months.
Personal Notes:
Personal Notes:
This recipe is a specialty of the La Bola Restaurant chain in Denver, CO They serve it over burritos, chile rellenos, and as is with lots of cheese and onions on top.
Takes about 1 1/2 hours to prepare and cook.

 

 

 

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