Green Chili

• 2 1/2 pounds pork loin roast (fresh shoulder is best)
• 1 pound pork bones
• 44 ounces tomatoes, canned
• 23 ounces tomato sauce
• 28 ounces water hot
• 21 ounces green chili peppers green, diced
• 3/4 ounce hot chili peppers (3/4 to 1)
• 1 tablespoon sugar
• 1 1/2 tablespoons salt
• 1 tablespoon garlic

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. If pork is very fatty, pour off all but 4 or 5 tablespoons of the grease.
3. Using a colander, strain tomatoes juices into an 8-quart saucepan, and coarsely chop the meat of the tomatoes.
4. Combine tomatoes, tomato sauce, hot water and cooked pork and pork bones in the same saucepan.
5. Bring to a rapid boil and continue boiling for 20 minutes.
6. Add spices, hot peppers, and chili strips.
7. Continue boiling for another 20 minutes.
8. Finish by cooking on medium heat until desired thickness, usually another 20 minutes.
9. Remove bones and serve over enchiladas, burritos, or by the bowlful.

pork loin, pork, tomatoes, tomato sauce, water, green chili peppers, hot chili peppers, sugar, salt, garlic

Taken from recipeland.com/recipe/v/green-chili-34299 (may not work)