Chili Verde - cooking recipe

Ingredients

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

Preparation

Cut pork 1/2 inch
square and with pork bones, fry over heat until brown and meat is slightly dry.
Pour off all but 4 to 5 tablespoons grease.
Use colander.\tChop tomatoes coarsely. Combine tomatoes,
sauce,
garlic,\thot
water,
pork and bones. Bring to boil
and\tboil
20 minutes.
Add spices, hot peppers and chili
strips.
Boil
20
minutes.\tCook on medium heat until desired
thickness (approximately 1 hour).\tRemove bones.
Can
be made
ahead
of time and refrigerated up to 1 week or freeze 3 months.
Great!