Green Chili

90 minutes Prep: 30 minutes Cook: 60 minutes

477 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2 1/2	pounds	pork 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 peppers	(3/4 to 1)
1	tablespoon	sugar
1 1/2	tablespoons	salt
1	tablespoon	garlic

Directions

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 fatty, pour off all but 4 or 5 tablespoons of the grease.

Using a colander, strain tomatoes juices into an 8-quart saucepan, and coarsely chop the meat of the 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.

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Nutrition Facts

Serving Size 728g

Amount per Serving

Calories 477 33% of calories from fat

	% Daily Value*
Total Fat 18.0g	27%
Saturated Fat 6.0g	32%
Trans Fat 0.0g
Cholesterol 149mg	50%
Sodium 2438mg	102%
Total Carbohydrate 23.0g	8%
Dietary Fiber 5.0g	20%
Sugars 12.0g
Protein 56.0g	112%

Vitamin A	15%		Vitamin C	101%
Calcium	16%		Iron	32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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