Preparation:
Makes 3 quarts.
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, garlic, hot water and cooked pork and bones in the same saucepan. Bring to rapid boil and continue boiling for 20 minutes. Add spices, chopped hot peppers and chopped chili strips. Continue boiling another 20 minutes.
Finish by cooking on medium heat until desired thickness, usually about another 20 minutes. Remove bones and green chili is ready to serve.
NOTE: May be kept refrigerated for a week or frozen for 3 months. La Bola uses green chili to cover burritos, chili rellenos and most of their specialties. Melt an equal amount of grated sharp Cheddar cheese and green chili for a chili con queso dip.
La Bola offers flautas and other Mexican specialties and giant margaritas in three locations, each with a different south of the border atmosphere. |
