Green Chili

1. 1

   Cut pork into 1/2-inch squares and with the pork bones, fry over low heat until brown and the meat is slightly dry.

2. 2

   If pork is very fatty, pour off all but 4 or 5 tablespoons of the grease.

3. 3

   Using a colander, strain tomatoes juices into an 8-quart saucepan, and coarsely chop the meat of the tomatoes.

4. 4

   Combine tomatoes, tomato sauce, hot water and cooked pork and pork bones in the same saucepan.

5. 5

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

6. 6

   Add spices, hot peppers, and chili strips.

7. 7

   Continue boiling for another 20 minutes.

8. 8

   Finish by cooking on medium heat until desired thickness, usually another 20 minutes.

9. 9

   Remove bones and serve over enchiladas, burritos, or by the bowlful.

* Per serving · 4 servings · Values may vary.

No additional tips available.