Prep 1 hr
Cook 1 hr
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.
- 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
- lean out the roast, should leave about 2 1/2 lb meat to cut into 1/2 " pieces.
- Fry pork & bones over low until browned and meat slightly dry, drain off all grease.
- Strain tomatoes with colander & coursely chop tomatoes, saving juice to use as part of water.
- Combine Tomatoes, tomatoes sauce, garlic, hot water, pork and bones in same sauce pan, bring to a boil & boil for 20 minutes.
- Add spices, chopped hot peppers to taste and chopped chili strips, continue to boil for another 20 minutes.
- Finish by cooking on med until desired thickness, usually about another 20 minutes.
- Remove bones and serve.