Ingredients
6 lbs pork shoulder (or chops, country style ribs, etc)
1 lb pork bones
102 ounces canned tomatoes (a number 10 can)
60 ounces tomato sauce (4 15 oz cans)
2 1/2 TBS garlic powder
32 oz hot water
32 oz hot chicken broth
48 oz diced Hatch green chilis
4 oz diced jalapeno or serrano peppers
2 1/2 TBS sugar
3 1/2 TBS salt
Preparation
Cut pork into 1/2" squares. In a very large pot add the pork and bones and cook over medium low heat, stirring often, until most of the moisture has boiled off, about 1/2 hour.
Place a large heat proof colander on top of the pot and drain the tomatoes into the pot, then with kitchen shears chop the tomatoes into large chunks, then add them to the pot.
Add the tomato sauce, garlic, hot water, hot chicken broth, and bring to a boil. Cook for 20 minutes, stirring occasionally to make sure the bottom of the pot doesn’t stick/burn.
Add the remaining ingredients and cook for another 20-30 minutes, stirring occasionally.
Remove bones and serve chili in bowls with a little shredded cheddar and/or sour cream on top. Also a great topping for eggs, burritos, etc…
