| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Fixed | 6 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Pork roast; (fresh shoulder, preferred) |
| 1 | lb | Pork soup bones |
| 44 | oz | Canned tomatoes |
| 23 | oz | Tomato sauce |
| 28 | oz | Hot water |
| 21 | oz | Diced green chili strips |
| 3/4 | oz | Diced hot peppers; (3/4 to 1) |
| 1 | tb | Sugar |
| 1 1/2 | tb | Salt |
| 1 | tb | Garlic |
INSTRUCTIONS
Cut pork into 1/2-inch squares and with the pork bones, fry over low heat until brown and the meat is slightly dry. If pork is very fat, pour off all but 4 or 5 tablespoons of the grease. Using a colander, strain tomatoes into an 8-quart saucepan and coarsely chop tomatoes. Combine tomatoes, tomato sauce, hot water and cooked pork and pork bones in the same saucepan. Bring to a rapid boil and continue boiling for 20 minutes. Add spices, hot peppers, and chili strips. Continue boiling for another 20 minutes. Finish by cooking on medium heat until desired thickness, usually another 20 minutes. Remove bones and serve over enchiladas, burritos, or by the bowlful. Busted by Christopher E. Eaves <cea260@airmail.net> Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 14, 1998
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”