| 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
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