Chili Verde

• 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

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.thop tomatoes coarsely. Combine tomatoes,
5. sauce,
6. garlic,tot
7. water,
8. pork and bones. Bring to boil
9. andtoil
10. 20 minutes.
11. Add spices, hot peppers and chili
12. strips.
13. Boil
14. 20
15. minutes.took on medium heat until desired
16. thickness (approximately 1 hour).temove bones.
17. Can
18. be made
19. ahead
20. of time and refrigerated up to 1 week or freeze 3 months.
21. Great!

pork, pork soup bones, tomatoes, tomato sauce, garlic powder, water, green chili, hot peppers, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003076 (may not work)