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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a very spicy oh so delicious mexican pork stew. Serve with rice and plenty of flour tortillas. I like to use the tortillas as my eating utensil ( authentic mexican way to eat this) just break off pieces of tortilla and use a piece held kind of cup like between your fingers to scoop up the chili/rice using a piece in the other hand to help push it on to the piece to be eaten. Ingredients:
4 lbs pork shoulder |
1 lb pork soup bones |
44 ounces tomatoes |
23 ounces tomato sauce |
1 tablespoon garlic |
3 1/2 cups hot water, use juice from tomatoes as part of water |
21 ounces ortega whole green chilies |
diced ortega hot pepper |
1 tablespoon sugar |
1 1/2 tablespoons salt |
Directions:
1. lean out the roast, should leave about 2 1/2 lb meat to cut into 1/2 pieces.
2. Fry pork & bones over low until browned and meat slightly dry, drain off all grease.
3. Strain tomatoes with colander & coursely chop tomatoes, saving juice to use as part of water.
4. Combine Tomatoes, tomatoes sauce, garlic, hot water, pork and bones in same sauce pan, bring to a boil & boil for 20 minutes.
5. Add spices, chopped hot peppers to taste and chopped chili strips, continue to boil for another 20 minutes.
6. Finish by cooking on med until desired thickness, usually about another 20 minutes.
7. Remove bones and serve.
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