| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Meat |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Fresh pork shoulder |
| 1 |
lb |
Pork soup bones |
| 1 |
tb |
Vegetable oil |
| 3 |
cn |
(16-oz) crushed tomatoes |
| 3 |
c |
Tomato sauce |
| 3 1/2 |
c |
Water |
| 3 |
cn |
(7-oz) chopped green chiles (up to) |
| 2 |
tb |
Diced hot peppers |
| 1 |
tb |
Sugar |
| 1 1/2 |
tb |
Salt |
| 1 |
tb |
Minced garlic |
INSTRUCTIONS
1. Cut pork into 1/2 in. pieces. Brown the meat and pork bones in
vegetable oil over low heat, turning to brown well on all sides. If pork is
very fat, drain all but 4 tbs. of the grease.
2. Combine tomatoes, tomato sauce and water in a large saucepan. Add the
pork and bones. Bring to a boil and cook for 20 min. 3. Add the chilies,
peppers, garlic, sugar and salt. Continue to boil for 20 min. 4. Reduce
heat. Cook 30 min. or to desired thickness. Remove bones.
NOTE: The Chiles keep 1 week refrigerated and may be frozen.
LA BOLA
EAST QUINCY, DENVER
BEV: TECATE W/ LIME AND SALT
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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