Today was the day I restocked my green chili supply from a recipe I've been using for about 20 years. On February 15 at 4:30 p.m., I was spicing up my recipe with some additional garlic and onions. The secret to great green chili is to always make sure to use pork that has a bone it. After this cooks for about 12 hours, I'll finish it up by getting rid of the bones and thickening it up with a little whole wheat flour.
This will get stored in small containers to be put over fried potatoes, eggs or whenever Drew, Jason or Gabe wants a really potent breakfast burrito.
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