Go to: Just Pork Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
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
1 1/2 -(up to)
2 tb Diced hot peppers
1 tb Sugar
1 1/2 tb Salt
1 tb Minced garlic
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.
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.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.